Recipes
BREAKFAST DISHES:
Hardboiled eggs a la Alexandria (Shakshukat beed iskandarani)
By Mary Kay Radnich, Time for Breakfast
The nutritional experts tell us that we should start every day with a good breakfast. Here is a typical Egyptian breakfast, easy but also a little more exotic than, say, a western omelet.
INGREDIENTS:
- 1 onion very finely chopped
- 2-3 ripe tomatoes
- 3-6 hardboiled eggs
- cooking oil
- salt and pepper
COOKING INSTRUCTIONS:
Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes. To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.
Say Bismillah and eat!