Marocain "khlea" with the eggs

• Ingredients
• 3 oz. (100 g) Khlea
• 2 or 3 eggs
• oil from the khlea
• salt
• cumin

Preparation

1. Heat a frying pan over medium heat. Add the khlea, cut into pieces, along with a small spoonful of the oil and fat in which the khlea is packed. Cook the meat, stirring several times, for about five minutes to heat through.
2. Add the eggs, leaving the yolks intact or breaking them if you prefer. Cook the eggs until set and season to taste with salt and cumin. (Note that khlea is usually a bit salty so cumin alone might be sufficient seasoning.)
3. Serve on a plate or directly from the frying pan with Moroccan bread for scooping up the meat and eggs.