Bid o Maticha (also spelled Bid w Matisha) literally means "eggs and tomatoes" in Moroccan Arabic. It’s a beloved staple of Moroccan home cooking – found on lunch and dinner tables across the country and offering comfort and nourishment. In fact, there’s hardly a Moroccan who hasn’t tasted this dish at least once ! 🇲🇦🥘 The recipe uses just a handful of ingredients: ripe tomatoes, eggs, olive oil, and a few spices. We start by sautéing grated tomatoes with garlic and traditional spices like cumin, paprika, and black pepper to create a savory tomato sauce. Then we crack the eggs into the simmering sauce and let them poach until just set. The result is tender eggs nestled in a flavorful, tangy tomato base. (It’s similar to shakshuka, but this Moroccan version is simpler – just tomatoes and eggs without the usual bell peppers) The aromas of garlic and cumin will fill your kitchen as it cooks, letting you know you’re about to enjoy something truly delicious! 😋 This dish is also perfect when you’re short on time or money – its basic components (eggs and tomatoes) are inexpensive and cook in minutes. Many families in Morocco whip it up as a quick lunch or dinner as a light snack. It’s typically served straight from the pan with some fresh bread (Moroccan khobz) to scoop up the sauce, and often accompanied by a cup of sweet mint tea for a complete Moroccan experience.
Bid o Maticha — literally “eggs and tomatoes” — is Morocco’s answer to the eggs-poached-in-spiced-tomato-sauce dishes found across North Africa and the Levant, closest in spirit to Egyptian shakshuka. It’s a five-minute prep, one-pan breakfast built on ripe tomatoes, garlic, and a warm hit of cumin and smoked paprika.
The tomatoes break down into a thick, jammy sauce while the eggs poach gently on top, so there’s no need to babysit the pan. If you like extra heat, a spoonful of harissa stirred into the sauce turns this into a properly fiery start to the day — similar in style to the shakshouka found across the region.
Serve it straight from the pan with warm bread for scooping — that’s really all you need.
Grate 3 ripe tomatoes (discard the cores) directly into a skillet or shallow pan.
Add 2 crushed garlic cloves and cook over medium heat until the tomatoes start reducing into a thick sauce (about 15–20 minutes).
Stir in 1 tablespoon of tomato paste and let it simmer until the sauce thickens and looks glossy.
Add:
2–3 tablespoons olive oil
½ teaspoon salt
½ teaspoon heaped cumin
½ teaspoon heaped smoked paprika
¼ teaspoon black pepper
Mix everything well and cook for a few more minutes until the sauce is rich and almost no liquid remains.
Stir in 1 tablespoon chopped parsley and cilantro.
Using a spoon, make small wells in the sauce and crack in the eggs (one per well).
Lower the heat and cook gently until the egg whites are set and the yolks stay creamy.
Finish with a sprinkle of parsley and cilantro, and a pinch of salt to balance the sweetness of the tomatoes.
Serve immediately, straight from the pan, with fresh bread for dipping.
You’re invited !!!
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