Turn the common ingredients of breakfast – eggs, bread and meat – into a delicious Somali style breakfast on the go. In this recipe I have combined sabaayad, a flaky flatbread, muqmad (preserved beef or camel jerky) and eggs in a handy roll that you can eat as you head off to work.
You will need to make the sabaayad and muqmad in advance. The sabaayad can be kept in the freezer and warmed up as and when you need it. The muqmad keeps for about a year, which makes it a handy source of protein. All you need to make on the spot are the eggs. So essentially you could be having this sort of brekkie for a long time! And in case you like the idea but can’t make the muqmad and sabaayad, the idea is there for borrowing. Use any kind of flatbread, dice up some beef for a quick stir fry and follow the recipe below.
Let’s get started!
Muqmad and sabaayad.
The omelette with the muqmad beef is ready to be wrapped with the flatbread. Below is a picture of your Somali breakfast to go!
Flatbread with Eggs and Preserved Beef (Sabaayad, Muqmad iyo Ukun)
- 1 pre-made and de-frosted or fresh sabaayad flat bread
- 2 – 3 tablespoons of muqmad
- 2 eggs, beaten
- Salt to taste
- 1 teaspoon olive oil
- Hot sauce such as shidni or tomato sauce
- Heat the oil in a frying pan and pour the eggs on the pan. Sprinkle the omelette with a few tablespoons of muqmad on the egg and cook until done.
- Place the omelette on the sabaayad.
- Drizzle some shidni or any other kind of sauce over the eggs. Add lettuce and fresh tomatoes if you wish, roll it up, cut into two halves and serve.