Egyptian Slow Cooked Eggs Beid Hamine Food

EGYPTIAN SLOW COOKED EGGS (BEID HAMINE)

Egyptian Slow Cooked Eggs (Beid Hamine) image

Beid hamine is an ancient Egyptian dish. The slow cooking yields eggs that are creamy and smooth. The onion skins impart a delicate brown color to the whites. The coffee grounds are optional, but they help add the desired brown color. Along with Ful Maddamas, Beid Hamine makes a typical Egyptian breakfast. Don't forgo the oil, it is added to minimize evaporation of the water during the long simmer.

Provided by NcMysteryShopper

Categories Breakfast

Time 6h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

8 eggs
5 -6 yellow onion skins, only
2 tablespoons ground coffee (optional)
water
1 tablespoon oil

Steps:

Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible.
Simmer for 6-8 hours or overnight.
Peel and slice. Serve with ful maddamas or as a garnish for stews.

Nutrition Facts : Calories 118, Fat 8.9, SaturatedFat 2.4, Cholesterol 282, Sodium 93.3, Carbohydrate 0.5, Sugar 0.5, Protein 8.4

EGYPTIAN FRIED EGGS WITH PASTRAMI

Egyptian Fried Eggs With Pastrami image

This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net

Provided by Mayas Mama

Categories Breakfast

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 1/2 ounces pastrami
4 -6 eggs
Pam cooking spray
salt & pepper

Steps:

Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
Careful: will become crisp+burnt fast!
Turn to cook both sides, then add eggs, beaten or whole.
When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
Take care to not overcook the bastirma, as it will turn bitter.

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