Matesha Bi Al Bayed (Tomato With Eggs) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My husband makes this when he is in the mood for a quick lunch. Anything that cooks in under an hour is consider quick by Moroccan standards. :P Serve with Authentic Moroccan Bread to scoop up the tomato mixture. Ingredients:
1 -2 teaspoon canola oil |
1/4-1/2 onion, cut into strips |
2 tomatoes, chopped |
1 tablespoon parsley, finely chopped |
2 teaspoons cumin |
1 teaspoon paprika |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 teaspoon olive oil |
2 -3 eggs, scrambled |
Directions:
1. Heat the canola oil in a small frying pan. Cook the onion in the oil until it becomes soft.
2. Add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
3. Stir the scrambled eggs into the tomato mixture & let it cook until it is no longer runny, around 5-7 minutes. Do not stir during this time.
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