Ingredients
-
1 - 2
-
1/4 - 1/2
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
2 - 3
-
-
-
-
-
Directions
Matesha Bi Al Bayed (Tomato With Eggs),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. 😛 Serve with Recipe #260654 to scoop up the tomato mixture.,This is delicious. DD (toddler) thinks so too. used larger amount of canola oil, regular cooking onion, a good canned plum tomatoes which I chopped, flat leaf parsley, sweet paprika, freshly ground black pepper, to taste, sea salt to taste, good extra virgin olive oil, & 3 large eggs. I covered the eggs when not stirring. Made for ALL YOU CAN COOK BUFFET – SPECIAL EVENT!
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Steps
|
1
Done
|
Heat the Canola Oil in a Small Frying Pan. Cook the Onion in the Oil Until It Becomes Soft. |
|
2
Done
|
Add the Rest of the Ingredients (except Eggs) Into the Pan & Simmer Over Low Heat For 10 Minutes. |
|
3
Done
|
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. |
