World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

African   -   Egyptian Beef Stew With Eggs   adapted from Recipes for an Arabian Night by David Scott

  • 2 Tablespoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Pound Beef -- cubed
  • 2 Cups Chickpeas -- drained
  • 1 Pound Potatoes -- cubed
  • 1/2 Teaspoon Ginger
  • 1 Teaspoon Nutmeg
  • Salt And Pepper -- to taste
  • Stock
  • 6 Large Eggs -- washed
Directions In heavy pan, heat the oil. Add the onions and garlic and lightly brown. Add the meat and brown all over. Stir in chickpeas and cook, for a few minutes. Add potatoes and spices. Mix well. Season with salt and pepper and enough stock to cover. Gently place eggs in a pot so they are covered. Bring to a boil, reduce heat,cover and cook over a very low heat for 8 hours. Before serving shell the eggs and return them to the pot.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 3, Speed: 1.5, Overall: 3 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of