Matesha Bi Al Bayed (Tomato With Eggs)

READY IN: 25mins
Recipe by Nasseh

My husband makes this when he is in the mood for a quick lunch. Anything that cooks in under an hour is consider quick by Moroccan standards. :P Serve with Authentic Moroccan Bread to scoop up the tomato mixture.

Top Review by UmmBinat

This is delicious. DD (toddler) thinks so too. I used larger amount of canola oil, regular cooking onion, a good canned plum tomatoes which I chopped, flat leaf parsley, sweet paprika, freshly ground black pepper, to taste, sea salt to taste, good extra virgin olive oil, & 3 large eggs. I covered the eggs when not stirring. Made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT!

Ingredients Nutrition


  1. Heat the canola oil in a small frying pan. Cook the onion in the oil until it becomes soft.
  2. Add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
  3. Stir the scrambled eggs into the tomato mixture & let it cook until it is no longer runny, around 5-7 minutes. Do not stir during this time.

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