Beid bi betingan is a practical Egyptian breakfast that turns yesterday's fried aubergine into a quick pan dish with tomato and garlic, finished with eggs cracked straight on top. It is the classic way to make use of leftovers instead of tossing them out.
Sauté the crushed garlic in olive oil until fragrant, add the chopped tomato and cook for 5 minutes.
Add the leftover fried aubergine cubes to the pan and stir in the cumin and salt, heating through for 5 more minutes.
Crack the eggs straight into the pan, cover it and cook for 8 minutes until the whites are set and the yolks stay creamy.
Cover the pan once you've cracked in the eggs, this cooks the whites evenly while keeping the yolks creamy. Allergens: contains egg.
Elimde önceki akşamdan kalan kızarmış patlıcan vardı, tam da bunun için biçilmiş kaftandı; 8 dakikalık pişirmede sarısı hâlâ akışkan kaldı, tam istediğim kıvamdaydı, tavayı kapaksız denemiştim ilk seferinde de akı geç pişmişti.
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