Eggs are very important to Moroccan cuisine and they show up in many savory and sweet dishes. Argan oil is a specialty of the cuisine in southern Morocco, and its flavor is truly unique. The marriage here is a match made in heaven - use the freshest eggs you can get. This dish can be served as breakfast, a light lunch, or a starter for a more substantial meal.
6 large free range eggs
3 tablespoon Moroccan argan oil
1/2 teaspoon Fleur de Sel
1 teaspoon freshly ground Moroccan cumin
1. Heat the Argan oil in a medium sauté pan over low heat.
2. Add the eggs one at a time while stirring; cook for about 3 minutes - eggs will be cooked but still loose.
3. Remove from the heat and season to taste with salt. Sprinkle with cumin and serve warm.
Serves 2 to 4