Monday, October 28, 2013

Traditional Middle Eastern Breakfast


Although I've never been much of a breakfast person, I do try my best to be health-conscious. And I know that breakfast is essential for kick-starting the metabolism and stabilizing blood sugar and warding off hunger until lunch time.
This dish is basically your eggs and turkey-bacon in another form, I used black eyed peas but the original recipe calls for broad beans (dried).
When I had this breakfast I felt satisfied enough to pass up lunch and I made do with a light dinner, so no need to be wary of calories here.

Ingredients:

1 cup dried black eyed peas (or broad beans)
1 tbsp salt for the peas/beans
4 eggs
2 pieces iraqi or lebanese flat bread
3/4 tsp garlic powder
1/4 tsp chili powder
1 tsp salt (flat)
1/4 tsp black pepper
ghee or butter
2 tbsp chopped parsley
Method:

Soak the peas or beans overnight.
Boil the peas or beans for 1 hour 20 minutes- or 20 minutes in a pressure cooker.
When cooked though, remove cover add 1 tbsp salt and let extra water evaporate and be reduced to 1/4 of the original amount.
Prepare your designated dish. Arrange the bread by tearing it into small pieces.
Break your eggs in a bowl and whisk, add in the spices.
Heat some butter or ghee in a pan and fry the eggs- scrambled style.
When the peas or beans are done, pour on top of the bread and ladle some of the water that you used for boiling- not too much just make sure the bread is moist enough.
Throw the eggs on top of the beans/ peas.
In a small bowl, melt 2 tbsp ghee or butter and when hot and sizzling pour over the eggs.
Sprinkle the parsley on top and serve hot.


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