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A Remarkable Dish In Which Is Safî Riyya Of eggs

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Remarkable Dish in Which is Safî riyya of Eggs. Cut up any kind of meat you wish and put in a pot, and throw on it three spoonfuls of vinegar, one spoonful of murri, as much spice as you need, two onions pounded with salt, the juice of a large handful of cilantro, what pounded meat you want, and likewise pounded walnuts, and a handful of whole pine nuts and water to cover all until it cooks. Cover [the contents of the pot] with two eggs, then break however many eggs you want and brown them well and make of them a fine tajine, and turn them into the frying pan until they brown on both sides. Cut up like isfîriyya and fry it in the pot. Ladle it out and sprinkle with pepper and cut up rue, and serve, God willing. And if the meat is coarse, fry in oil and throw after that into the pot.
[A little confusion here. I guess you fry boiled eggs and garnish the pot with them.]


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