[Contents]

Eggs with Tomatoes

BAYD BI BANADOURA

        4 medium sized ripe tomatoes
        4 eggs
        1 Tbsp. butter
        1/4 tsp. cinnamon
        Salt and pepper
Wash, peel and quarter the tomatoes. Stew gently until soft in covered pan with several tablespoons of water. Pour into baking dish or skillet. Beat eggs well and season. Pour over tomatoes. Cook over low flame without stirring until eggs are set. Pour melted butter over eggs. Serve hot. Four portions.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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