Gluten-Free Emirati Egg and Tomato Breakfast (Beid O Tomat)

Name: Gluten-Free Emirati Egg and Tomato Breakfast (Beid O Tomat)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 large Eggs; 2 medium Tomatoes; 1 medium Onion; 2 tbsp Vegetable Oil; 0.5 tsp Turmeric Powder; 0.5 tsp Cumin Powder; 0.5 tsp Coriander Powder; 0.5 tsp Salt; 0.25 tsp Black Pepper; 4 servings Gluten-Free Flatbread or Cooked Rice

A savory Emirati breakfast dish of scrambled eggs with tomatoes, onions, and spices, now made gluten-free and served with gluten-free flatbread or rice.

30m4 servings

Contains egg

250 cal|15g protein|10g carbs|15g fat|3g fiber

Ingredients

6 large Eggs
2 medium Tomatoes
1 medium Onion
2 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
0.5 tsp Cumin Powder
0.5 tsp Coriander Powder
0.5 tsp Salt
0.25 tsp Black Pepper
4 servings Gluten-Free Flatbread or Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Dice the tomatoes and onion.
2In a large pan, heat vegetable oil over medium heat. Add the diced onion and sauté until translucent.
3Add the diced tomatoes and cook until softened, about 5 minutes.
4In a separate bowl, whisk the eggs with turmeric powder, cumin powder, coriander powder, salt, and black pepper.
5Pour the egg mixture into the pan with the tomatoes and onions. Scramble the eggs until cooked through.
6Serve hot with gluten-free flatbread or cooked rice.

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