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Beed wel tamatim
Fried tomato with egg

Zaalouk
Eggplant salad

• 6 TOMATOES, chopped
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, chopped
• 4 EGGS
• 1/2 BUNCH OF FRESH CORIANDER, cut

• 2 MEDIUM SIZE EGGPLANTS
• 3 TOMATOES
• 6 TBSP OLIVE OIL
• 2 CLOVES GARLIC, chopped
• 1/2 TSP CORIANDER POWDER
• 1/2 TSP CUMIN POWDER
• 1/2 TSP CAYENNE PEPPER
• 1/2 BUNCH CILANTRO, cut

Stir fry the onions and the garlic 3 minutes; add the tomatoes en stir fry 2 minutes more; add pepper and salt to taste. Put the mixture in an oven dish. Make 4 holes in the top and break an egg into each hole. Bake this 15 minutes in the oven at 180 degrees Celsius. Sprinkle with cilantro.

Sprinkle the eggplants and tomatoes with 3 tablespoons olive oil and bake them as a whole in the oven, 40 minutes at 200 degrees Celsius. Peel the tomatoes and chop them; take the insides out of the egg plant and chop them too. Stir fry the cumin and coriander powder and the cayenne pepper in the remaining oil for 1 minute; add the garlic and the eggplant and tomato and stir well, simmer for 15 minutes. Add salt and pepper to taste and sprinkle with cilantro.