Egg Fataa'ir Recipe
In the mosaic of Moroccan cuisine, where eggs and bread are revered elements, there emerges a perfect creation – Fataa'ir. It offers the adorable union of eggs and bread, making it an ideal addition to your breakfast repertoire or a satisfying choice for Suhoor during the fasting month of Ramadan. Though not deeply rooted in Moroccan culinary tradition, Fataa'ir (also spelt 'Fatayer' is very popular in the Arab world as well as with anyone with Turkik influences, such as the Uzbeks, who will probably better know it as Pide.
Ingredients
- 700 g All purpose flour
- 1 tbsp Instant dry yeast (melted in the warm milk)
- 1 tbsp Salt to taste
- 1 tbsp Granulated sugar
- 3/4 cup Vegetable oil or olive oil (178ml)
- 2 cups Warm milk (474ml)
Tomato Sauce Ingredients
- 3 Fresh tomatoes peeled and grated or blended
- 2 tsp Tomato puree
- 1 tbsp tomato ketchup
- 1 tbsp Olive oil
- Salt to taste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 2 Garlic cloves (peeled & grated)
- Eggs
- Grated Mozorella or cheddar cheese
- Za'atar mix (optional)
Instructions
- Egg Fataa’ir - Arabic Style Pizza Breakfast
Fataa'ir Dough
- In a bowl, combine the warm water/milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, sift the flour and salt together. Make a well in the centre and pour in the yeast mixture and oil.
- Gradually incorporate the dry ingredients into the wet, kneading the dough until it forms a smooth and elastic ball.
- Cover the bowl with a damp cloth or plastic bag and let the dough rise in a warm place for about 1 hr, or until it has doubled in size.
- Once risen, punch down the dough and divide it into smaller portions, shaping them into balls. Allow them to rest for an additional 15 minutes.
The Pizza Sauce
- Mix all the tomato sauce ingredients together to make a smooth medium consistency. It should be easy enough to spread onto the dough with a spoon and stay in place.
Putting it all together
- Preheat your oven to 400°F (200°C).
- Roll out each pastry ball into an oval or boat-like shape.
- Roll up or fold the edges of the pastry inwards to create a well in the centre to carry the egg. Pinch the corners of the edges to keep it together.
- Place all the boats onto an oven tray leaving a good enough space for the dough to expand when cooking. (you won’t be able to move them once you have cracked the egg)
- If you are using pizza sauce, spread a thin layer onto the pastry.
- Crack an egg into the centre of each oval, and season with salt and pepper.
- Sprinkle chopped herbs and any additional toppings of your choice.
- Bake in the preheated oven for about 15-20 minutes or until the dough is golden and the eggs are cooked to your liking.
- Garnish with fresh herbs and serve immediately.