Name: Mchelouch with Quedid
Yield: 0
Cuisine: Tunisian
Ingredients: 4 Eggs; 4 tablespoons Oil; 4 cloves Garlic; 1 tablespoon Harissa; 0.5 tablespoon Krouia; 0.5 tablespoon Paprika; 0.5 tablespoon Tomato paste; Dried mint (a few sprigs); Bread; Salt (to taste); Water (a quarter liter for the sauce, then one and a half liters); Boiled qudid (cut into equal pieces, as desired)

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02

Method

01
The krouia is cleaned and the garlic is peeled, then they are crushed with a little salt. The crushed mixture is mixed with harissa, tomato paste, paprika, and a quarter liter of water.
02
Oil is heated in a pot and the mixture is poured in, then the boiled qudid pieces are added. It is left to boil for about a quarter of an hour, stirring occasionally, then one and a half liters of water are added.
03
The dried mint leaves are removed and crumbled. When the broth boils, the mint is added and the salt is adjusted.
04
The eggs are beaten in a bowl, then poured into the soup while stirring gently until they are well combined and cooked.
05
The bread is cut into cubes and placed in deep bowls. The pot is removed from the heat and the Mchelouch is poured over the bread and served hot.

Notes

Bread can be used after drying or lightly toasting it. The book mentions another method for the eggs: they are cooked one by one in the soup, then removed and arranged on top of the bread when serving.

Source: The book «Oumek Sanafa» by Mohamed Kouki, p. 28, 29. The steps have been rephrased for clarity.