| 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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