Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Matesha Bi Al Bayed (Tomato With Eggs)

Recipe from: Nasseh
Servings: 1 or 2

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. :P Serve with Authentic Moroccan Bread to scoop up the tomato mixture.

1 to 2 teaspoon canola oil
¼ to ½ onions, cut into strips
2 tomatoes, chopped
1 tablespoon parsley, finely chopped
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon olive oil
2 or 3 eggs, scrambled

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 and simmer over low heat for 10 minutes. Stir the scrambled eggs into the tomato mixture and let it cook until it is no longer runny, around 5 to 7 minutes.

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