Ingredients

• 50 ml olive oil
• 100 g yellow onion (1 onion, finely chopped)
• 2 garlic cloves (finely chopped)
• 10 g fresh parsley (finely chopped)
• 200 g meat (cut into small cubes)
• 5 g salt (⅚ tsp)
• 3 g ground cumin (1 tsp)
• 3 g ras el hanout (1 tsp)
• 1 g black pepper (⅓ tsp)
• 2 g cayenne peper (⅔ tsp)
• 50 g sieved tomato sauce
• 150 g fresh tomato (1 puréed tomato)
• 50 ml water
• 250 g waxy potatoes
• 3 eggs ((m))
• 1 tomato (sliced)
• grated cheese

Instructions

1. Start by preparing all the ingredients. Cut the potatoes into small cubes and purée the tomato. Finely chop the parsley. Peel and finely chop the onion. Chop the garlic and cut the meat into small cubes.

2. Heat the olive oil in a frying pan over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes.

3. Add the parsley, meat, salt, cumin, ras el hanout, black pepper, and cayenne pepper. Cook the meat until browned on all sides.

4. Add the sieved tomato sauce, puréed tomato, and water. Mix well until combined.

5. Add the potato cubes and stir everything together thoroughly. Cover the pan and let it simmer gently for 20 minutes, until the potatoes are tender. Stir occasionally.

6. Crack the eggs over the pan. Distribute the grated cheese and tomato slices over the dish. Cover the pan again and let it cook for 5–8 minutes, until the eggs are set and the cheese has melted.