7 AMAZING Egyptian Breakfast Dishes

Instructions

Pickled Aubergines:

1. Remove the stems from the pickled aubergines, taking care not to tear the skin
2. Bring a pot of water to boil, and add some salt and the sliced beetroot
3. Once the liquid is dyed, add the aubergines, and keep submerged in a heatproof bowl
4. Cook for 15-20m until soft, then drain and set aside (keep some of the boiling liquid)
5. Blend the chilies, garlic, and spices together with half the vinegar and half the lemon juice
6. Slice a slit in each aubergine, and fill with the chili, place in a container
7. 7Mix 1 cup of the liquid with the remaining vinegar and lemon, and a heaped tablespoon or two of the spice mixture
8. Pour over the aubergines until mostly submerged, then pour over some vegetable or olive oil

Basterma Eggs:

1. Slice your Basterma into large squares
2. Mix the eggs and milk
3. Melt clarified butter in a pan over medium heat, add the basterma and fry for 1 minute
4. When fragrant, pour in the eggs and scramble
5. Leave the curds large and serve hot

Tomato Cheese:

1. Break up the feta, then mix it with the cream cheese
2. Blend the two together until almost smooth
3. Add the tomatoes chopped to a small dice, with the mint and nigella seeds
4. Mix and serve