Name: Bayd Bil-Banadura (Eggs with Tomatoes)
Ingredients: 2 md Ripe tomatoes; 1 tb Butter or olive oil; 4 Eggs; 1/8 ts Cinnamon; Salt and pepper

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Eggs	Lebanese	Eggs, Tomatoes, Lebanese	4	Servings

INGREDIENTS

2	md	Ripe tomatoes
1	tb	Butter or olive oil
4		Eggs
1/8	ts	Cinnamon
		Salt and pepper

INSTRUCTIONS

Peel and dice tomatoes. Melt margarine or butter in tomatoes and simmer for
a few minutes. Meanwhile be; add seasonings. Pour over tomatoes and mix
gently. Cover and cook over low heat until done.
Variation: Begin with a large, diced potato (cooked or raw). Fry until
lightly browned then add tomatoes. Proceed as above.
Per serving: 75 Calories; 4g Fat (53% calories from fat); 6g Protein; 3g
Carbohydrate; 181mg Cholesterol; 59mg Sodium
Recipe by: Lebanese Cuisine, Madelain Farah
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25, 1998

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