Bied al Badha

Wow, It's been so long since I last posted anything! My bro made dinner last night, and burnt the onions, though the rest of it was still edible. Our fare consisted of half of a chicken breast over rice. It wasn't the most exquisite of meals lol but we survived ;)

The following recipe is one of my favorites, the name means (I think) Egg and Tomato, and it is exactly that!

-Tomato ~ 8oz. can or medium fresh sliced thin
-2 fresh eggs
-Olive oil
-Salt & pepper to taste
-Clove of garlic-minced (optional)
-Cayenne pepper (optional)

In a small sauce pan heat a little oil, about a tablespoon or so, over medium high; place garlic and arrange tomato slices to cover the bottom of the pan. Sprinkle over salt, pepper and cayenne to taste. Carefully place eggs over the tomatoes, cover and cook for 5 minutes or until eggs are set. The tomato should be simmering during this time.
Remove Beid al Badha from the pan, being careful to keep the tomato under the egg while in transition to the serving dish. Not easy, but it can be done. :) Enjoy.