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Lebanese   -   Eggs With Tomatoes (Byde b'Banadoura)   adapted from Lebanese Cooking by Dawn, Elaine and Selwa Anthony

  • 4 Medium Tomatoes -- Quartered
  • 2 Tablespoons Water
  • 4 Medium Eggs -- Beaten
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Cinnamon
  • 1/4 Cup Parsley -- Chopped
  • 1 Bunch Scallion -- Chopped
  • 1 Tablespoon Olive Oil
Directions Simmer tomatoes in water until soft. Drain and place in a baking dish. Combine eggs, with salt, pepper, cinnamon, parsley and scallions. Pour over the tomatoes. Place baking dish on burner and simmer until the eggs are set on the bottom. Drizzle on the oil and place dish under broiler and cook until the eggs set and are slightly browned.
Serves 4
Time to Make 0:00

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