2 roma tomatoes
olive oil or butter
3-4 eggs
salt and pepper
1/4 cup grated mozzarella
Method:
It is important to use an appropriate-sized pan for the number of eggs you are using for even cooking.
In a pan, add your olive oil (a Palestinian touch) or butter. Place sliced tomato rounds over the base in a single layer. Season lightly with salt and pepper, then cover the pan to cook the tomatoes for 3-4 minutes.
Meanwhile, beat your eggs with salt and pepper in a bowl. When the tomatoes have softened, pour in the eggs over the tomato and sprinkle with the cheese. Allow to cook for a minute or two then cover the pan again to cook the eggs all the way into the middle of the pan. Be careful to not overcook.
Serve hot with bread and tea.
صحة و عافية
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