Ingredients with Measurements:
- 4 eggs
- 2 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, stirring occasionally.
3. Add the chopped tomatoes to the skillet and cook until they soften, stirring occasionally.
4. Add the cumin powder, paprika, salt, and black pepper to the skillet and stir until the spices are evenly distributed.
5. Crack the eggs into the skillet, making sure to space them out evenly.
6. Cover the skillet with a lid and cook until the eggs are set, about 5-7 minutes.
7. Sprinkle chopped parsley over the top of the eggs.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 130
Fat per serving: 9g
Carbohydrates per serving: 5g
Protein per serving: 7g
Substitutions for ingredients:
- You can substitute the olive oil with vegetable oil or butter.
- You can substitute the parsley with cilantro or basil.
Variations:
- You can add chopped bell peppers or jalapenos to the skillet for extra flavor and spice.
- You can add crumbled feta cheese or grated Parmesan cheese to the skillet for extra richness.
Tips and tricks:
- Make sure to space out the eggs evenly in the skillet so that they cook evenly.
- Use a non-stick skillet to prevent the eggs from sticking to the bottom.
- You can add a splash of water to the skillet before covering it with a lid to create steam and help cook the eggs faster.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Baid Mutajjan with Tomatoes in individual bowls or on a platter.
Garnishes:
Garnish with additional chopped parsley or cilantro.
Pairings:
Serve with pita bread or crusty bread for dipping.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the eggs are not setting, increase the heat slightly and cook for a few more minutes.
- If the eggs are sticking to the skillet, use a spatula to gently loosen them from the bottom.
Food safety advice:
Make sure to cook the eggs until they are fully set to prevent any risk of foodborne illness.
Food history:
Baid Mutajjan with Tomatoes is a popular Middle Eastern dish that is often served for breakfast or brunch.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the cumin and paprika, and a fresh and tangy flavor from the tomatoes.
Serving suggestions:
Serve the Baid Mutajjan with Tomatoes as a main dish for breakfast or brunch.
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Region: Indian