Breakfast
Bayd Mabrum (Omani spiced scrambled eggs)
Soft, fragrant scrambled eggs cooked with tomato, onion and chili, a typical Omani breakfast. They're eaten warm, with flatbread and cardamom coffee.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
227 kcal per serving
- Protein
- 13.8 g
- Carbohydrates
- 3.9 g
- of which sugars
- 3.2 g
- Fat
- 17 g
- of which saturated fat
- 3.5 g
- Fiber
- 1.5 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Deseed the chili and chop it finely. Dice the onion and peel and cube the tomato.
- Heat the oil in a pan over medium heat and cook the onion for 4 to 5 minutes until translucent.
- Add the chili, tomato, turmeric, cumin and salt. Let it simmer for 5 minutes until you have a thick sauce.
- Crack the eggs into a bowl, beat them lightly, then pour them into the pan.
- Stir gently with a spatula for 2 to 3 minutes, without overcooking: the eggs should stay soft and creamy.
- Sprinkle with chopped coriander and black pepper, and serve right away with bread.
Variations and tips
Spicy version. Add a pinch of chili powder with the cumin for a more fiery flavor.
Using what you have. If fresh tomatoes are hard to find, use a drained can of chopped tomatoes.
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Oman
Oman
Oman
Oman
Oman
Oman
Oman
Oman
Original Ecomely recipe.