Msemmen with Eggs

Msemmen with Eggs is a delightful Moroccan flatbread dish, filled with protein-rich eggs and served warm, perfect for a hearty lunch. This recipe combines flaky layers of msemmen with a savory egg filling, offering a delightful fusion of textures and flavors.

Ingredients

• All-purpose flour - 200 grams
• Semolina - 50 grams
• Warm water - 150 ml
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Eggs - 4 large
• Green onions - 2, finely chopped
• Cilantro - 2 tablespoons, chopped
• Black pepper - 1/2 teaspoon

Steps

1. In a large bowl, mix the all-purpose flour, semolina, salt, and gradually add warm water until a soft dough forms. Knead for about 5-7 minutes until smooth.
2. Divide the dough into 4 equal portions, shape them into balls, and coat each ball with olive oil. Cover with a damp cloth and let them rest for 20 minutes.
3. In a bowl, whisk the eggs and add chopped green onions, cilantro, and black pepper. Set aside.
4. On a lightly floured surface, take one dough ball and flatten it out into a thin circle, about 25 cm in diameter. Brush with melted butter.
5. Fold the edges of the circle towards the center to create a square shape, enclosing the dough. Repeat with the remaining dough balls.
6. Heat a non-stick pan over medium heat and place one msemmen square in the pan. Cook for about 3-4 minutes on each side until golden and crispy.
7. Once cooked, create a small pocket in the center of the msemmen and pour in a portion of the egg mixture. Cover and cook for an additional 2-3 minutes until the eggs are set.
8. Repeat the process for the remaining msemmen squares and egg mixture. Serve warm.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein from the eggs, supporting muscle repair and growth.
• Rich in healthy fats from olive oil and butter, contributing to heart health.

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