Bayd o Matecha: Moroccan eggs & tomatoes brunch
I am posting this on a Saturday to inspire you for your Sunday brunch. Add a jug of freshly pressed orange juice, a pot of mint tea, a magazine and you have a perfect Sunday morning.
I can’t believe I forgot about this popular recipe! Thanks to the #beachlife, I had to take out all the simple, easy and quick recipes I had in my arsenal. Now, It’s one of my favourite summer 2017 breakfast options. Typically it’s a Moroccan “end of the month/ I didn’t have time to buy groceries” life-saving recipe. A beach-friendly simple combination that doesn’t compromise on nutrition. Since we are recently having late breakfasts I tend to make them hearty with usually a serving of fruit, healthy carbs, vegetables and eggs.
Ingredients (4 people)
1 big onion
2 big tomatoes
4 cloves of garlic
5 to 6 eggs
1tbs of olive oil
Salt and pepper
2 dried tomatoes
Peel and finely chop the oignon
Peel and grate the garlic
Add a tbs of oil to a pan and caramelise the onion and garlic for few minutes until the mix is golden brown
Meanwhile peel and finely chop the tomatoes
Add the tomatoes to the pan and let it all simmer and stick a little bit
Add salt and pepper and chopped dried tomatoes and mix it all well (dried tomatoes are salty, adjust your salt accordingly)
Crack the eggs on the top with an additional round of salt and pepper
Cover the pan and let the eggs cook for few minutes, I like my yolks set of you like them runny don’t cover the pan
I like to serve them right in the pan adding some dried oregano and chopped cilantro and a drizzle of olive oil. I find it more rustic!
You can eat it plain, with a salad, in a sandwich, a wrap, pita bread… whatever you fancy.
xo xo Dalal
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