Best Matesha Bi Al Bayed Tomato With Eggs Recipes

BETHA THAMATHE - TOMATOES AND EGGS

Steps:

• Dice the yellow onion half into tiny tiny bits on one plate, and dice the tomato into small pieces on another plate. (Yes this dish makes a bit of a mess if you want to substitute the tomato you can use a can of diced tomatoes instead you will use a proportional amount to the number of eggs you are making).
• Put olive oil in the pan, you will want to cover the bottom of the frying pan, this is going to saute the onion, tomatoes and eggs so make sure it coats the bottom. You can also use 3 table spoons of butter for this (no one said this recipe was healthy) .
• Put in the onions and saute them until they are soft, add Seven Spices (this is also called allspice), paprika, salt and pepper to taste. Usually you want to sprinkle it across the pan, but don't use too much allspice cause it has a strong flavor.
• After you have mixed the onions and seasonings together, mix in the tomatoes. Saute these for about a minute making sure to mash the tomato pieces. It makes more sauce that way and brings out the flavor).
• Add eggs and cover the frying pan.
• Cook until egg whites are cooked but egg yolks are still a bit runny and you are done!
• Uncover, put in a plate and eat with bread! Pita bread is usually best but sliced bread works too :)
• If you have any questions just send me a message :).

MATESHA BI AL BAYED (TOMATO WITH EGGS)

Steps:

• Heat the canola oil in a small frying pan. Cook the onion in the oil until it becomes soft.
• Add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
• 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.