Breakfast > Middle Eastern Recipes > Byde b'Banadoura >
Byde b'Banadoura
Lebanese eggs with tomatoes
4 medium tomatoes, quartered
2 TBS water
4 eggs, beaten
Salt & black pepper to taste
1/2 tsp. cinnamon
1/4 C fresh parsley, chopped
1 bunch of scallions, chopped
1 TBS olive oil
In a large cooking pot, simmer the tomatoes in water until soft. Drain. Place tomatoes in a baking dish. In a bowl, combine eggs with salt, black pepper, cinnamon, parsley and scallions. Pour over tomatoes. Place baking dish on stove burner; simmer until eggs are set on the bottom. Drizzle olive oil on top. Place dish under broiler and cook until eggs set and are slightly brown in color. Allow cool slightly before slicing into individual portions. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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