Bayd bi Banadoura (Eggs Scrambled with Tomato and Onion)
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Ingredients
- 3 tbsp olive oil
- 1 onion
- 6 tomatoes
- 0.5 tsp ground cumin
- 8 eggs
- 4 pitta breads
- 1 cucumber
- 100 g black olives
- 15 g fresh mint
Nutrition (per serving)
- Calories
- 508 kcal
- Protein
- 22.8 g
- Carbohydrate
- 42.4 g
- of which sugars
- 9.1 g
- Fat
- 25.1 g
- of which saturates
- 5.6 g
- Fibre
- 5.7 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium heat and fry the finely chopped onion for 6 minutes until soft.
- 2
Add the diced tomatoes, cumin and ½ tsp salt and cook for 8-10 minutes, stirring now and then, until the tomatoes have collapsed and most of the juice has cooked off.
- 3
Beat the eggs with a pinch of salt, pour into the pan and stir gently for 2-3 minutes until just set in soft curds.
- 4
Warm the pitta breads and serve with the eggs, cucumber cut into sticks, the black olives and mint leaves.
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