These two traditional Egyptian recipes with eggs can be eaten for breakfast, lunch or dinner.
- 1 medium onion, chopped – ba-sal
- 2 tbsp butter or margarine – zeb-da or sam-na
- 6 eggs – beid
- 2 medium tomatoes – ta-ma-tem
- salt and pepper – malh and fel-fel
Dice tomatoes into small chunks.
Heat the butter or margarine in a large skillet over medium heat. Add onion and stir until yellow.
Add the tomatoes and leave to simmer for five minutes
Beat the eggs in a medium bowl and add to tomatoes. Stir to mix well and until the eggs are cooked.
Serve on a platter and sprinkle salt and pepper on the surface. Serve immediately.
Add more vegetables like green pepper, chili, et cetera to taste.
Beid bel agwah – Eggs with date paste
- 6 tbsp date paste – ag-wah
- 4 eggs – beid
- 1 tbsp butter – zeb-da
- salt – malh
- Cut the agwah into small pieces.
- Melt the butter in a medium skillet and add the agwah. Fry for two to three minutes.
- Spread the agwah evenly over the bottom of the skillet and break the eggs on top. Cook on a medium heat until the eggs have solidified.
- Sprinkle salt on top and serve immediately.