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Matesha Bi Al Bayed (Tomato With Eggs)

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“My husband makes this when he is in the mood for a quick lunch. Anything that cooks in under an hour is consider quick by Moroccan standards. :P Serve with Authentic Moroccan Bread to scoop up the tomato mixture.”
READY IN:
25mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the canola oil in a small frying pan. Cook the onion in the oil until it becomes soft.
  2. Add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
  3. Stir the scrambled eggs into the tomato mixture & let it cook until it is no longer runny, around 5-7 minutes. Do not stir during this time.

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