Beid – 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.
