Bayḍ Maṭjan (Fried Eggs in Murrī)

Name: Bayḍ Maṭjan (Fried Eggs in Murrī)
Cuisine: Iraq
Ingredients: eggs; sesame oil; coriander; cinnamon; cumin; aged fermented sauce; water, salt, cinnamon

Origin: Baghdad, Iraq

Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226

Ingredients

eggs
sesame oil
coriander
cinnamon
cumin
aged fermented sauce
water, salt, cinnamon

Instructions

Peel boiled eggs and fry them in sesame oil (shīraj).
Sprinkle with finely ground coriander, cinnamon, and cumin.
Lift out and set in aged fermented sauce (murrī ʿatīq), dusting with the same spices.
If no murrī is available, boil a little water, salt, and cinnamon in the pan and pour it over the eggs.
Alternatively, fry the eggs 'eyes'/sunny-side without boiling, season with the spices, and sprinkle with murrī.