Moroccan Meat Confit (Khlii) & Egg Tagine

Prep Time
15 min.
Cook Time
3 hr. 30 min.
Inactive Time
12 hr.
Recipe by:

Savory, tender meat served alongside eggs is an irresistible breakfast combination. Khlii or Moroccan Meat Confit is typically dried and cooked in fat. It can be difficult to find outside of Morocco so here is a quick, easy method for obtaining a similar result at home.

Make This Recipe


For Express Khlii

1.75lbs boneless beef shoulder, thinly sliced

1.5T ground coriander

1t cumin

1/2t black pepper

2.5t salt

5 garlic cloves, minced

1/2c olive oil

6oz beef suet or beef tallow

Khlii & Egg Tagine

1c khlii meat, some fat included (approx 8oz)

4 Eggland's Best Large Eggs

Pinch of cumin


To Make Express Khlii

Combine beef, spices, salt, garlic and olive oil in a large bowl and toss to evenly coat. Cover and marinate overnight. The next day, add marinated meat to a dutch oven and add suet or tallow. Cook over low heat until the fat is melted. Cover and cook over low heat for 3 hours stirring occasionally until meat is dry and can be pulled apart. Place meat and cooking fat in a sterilized jar, ensuring meat is covered completely in fat. Add extra tallow or olive oil to cover, if needed. Let cool before covering. Store in the refrigerator for up to one month.

To Make Khlii & Egg Tagine

In the base of a tagine or skillet, heat meat until the fat is melted and bubbling. Sprinkle with cumin and crack eggs on top. Gently break each yolk and cover. Cook for 2-3 minutes over medium low heat until the eggs are cooked. Enjoy with crusty bread and Moroccan mint tea or coffee.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Calories 958
Fat 84g
Saturated Fat 27g
Cholesterol 823mg
Sodium 1565mg
Carbohydrates 2.24g
Dietary Fiber 0.8g
Protein 59.5g