1986. Black Eyed Peas Thareed

Thareed (or tashreeb) bagilla or broad bean thareed, is a festive Iraqi breakfast. This slightly lighter version uses black eyed peas instead of broad beans. It is an adaptation from my brother in law and is very easy to whip up. Following the same principle of other tashreebs, this meatless variety consists of soaked bread, topped with stewed broad beans, scrambled eggs, and some herbs.

Ingredients: serves 4

4 pita bread

1 cup dried black eyed peas

6-8 eggs

4 Tbsp processed cream cheese

2 chopped spring onion

1 chopped green chili, optional

oil, salt, pepper

Method:

Soak the beans overnight, then boil until tender, adding salt to taste after they have been cooked. Reserve lightly simmering on the side while preparing the rest. 

Toast the pita, whole, and spread a tablespoon of processed cream cheese over each one.

Scramble the eggs in some oil or butter, salt and pepper. Divide the beans over the pitas, top with the freshly scrambled egg and chopped onion and chopped chili if using. 

Serve immediately.

صحة و عافية