It is a Morocco tradition to serve cumin with eggs weather they’re fried or hard boiled. Some people might find cumin a bit bitter and too strong to use as a condiment on eggs, but you know the health benefits of cumin, you might consider give it a try.
According to organic facts, cumin has the “ability to aid in digestion, improve immunity and treat piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils and cancer.”
In fact, when we were kids, my mom would always give us about a teaspoon of cumin followed by a sip of water every time we had stomachache. The pain would literary disappear in a matter of minutes. It worked like magic. That’s how good cumin is. Amir will never eat raw cumin the way my mom used to give it to us, so I just use it as a spice in different dishes. As long as I can get it in him, I am happy.
I personally can’t eat eggs for breakfast. I like to have a light breakfast with my coffee. But I love making these Moroccan fried eggs for lunch whenever I am home.
If you have never had cumin, try it with these eggs and let me know how you like it 🙂
Prep time: 2 minutes
Cook time: 3 minutes
2 teaspoons olive oil
salt (to taste)
cumin (to taste)
2 slices of toasted bread
Heat the oil in a frying pan over medium heat, then add the eggs.
Break the yolk with a spatula and allow the eggs to set. Move the eggs around to allow the yolk to touch the bottom of the pan so it sets faster.
Sprinkle with salt and cumin.
Serve over toast.
Enjoy for breakfast, lunch or even a light dinner.
- 2 eggs
- 2 teaspoons olive oil
- salt (to taste)
- cumin (to taste)
- To serve:
- 2 slices of toasted bread
- Heat the oil in a frying pan over medium heat, then add the eggs.
- Break the yolk with a spatula and allow the eggs to set. Move the eggs around to allow the yolk to touch the bottom of the pan so it sets faster.
- Sprinkle with salt and cumin.
- Serve over toast.
- Enjoy for breakfast, lunch or even dinner.