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Bites Fil Beit: Beid – Eggs

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitBeid – Eggs

These two traditional Egyptian recipes with eggs can be eaten for breakfast, lunch or dinner.

 

Shakshouka 

Ingredients

  • 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

Directions

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.

Note

Add more vegetables like green pepper, chili, et cetera to taste.

 

Beid bel agwah – Eggs with date paste

Ingredients

  • 6 tbsp date paste – ag-wah
  • 4 eggs – beid
  • 1 tbsp butter – zeb-da
  • salt – malh

Directions

  • 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.

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