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Bayd Mkhalat (بيض مخلط): recipe illustration
Breakfast

Bayd Mkhalat (بيض مخلط)

Iraqi-style scrambled eggs mixed with sautéed tomatoes, onions and peppers. Served at breakfast with warm bread, this dish is soft and fragrant.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

196 kcal per serving

Protein
10.7 g
Carbohydrates
4.4 g
of which sugars
3.8 g
Fat
14.6 g
of which saturated fat
2.8 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the onion and cut it into small dice. Deseed the pepper and cut it into dice of the same size. Blanch the tomatoes for 1 minute, peel them, then roughly mash them with a fork.
  2. Heat the oil in a wide pan over medium heat. Fry the onion for 4 minutes until translucent, then add the pepper and let it soften for 3 minutes.
  3. Add the mashed tomatoes, salt, sweet chilli, pepper and cumin. Simmer for 5 minutes until the sauce is almost dry.
  4. Beat the eggs in a bowl with the chopped parsley. Pour them into the pan and stir gently with a spatula, drawing the edges toward the centre.
  5. Remove from the heat as soon as the eggs are just set, as they keep cooking. Serve straight away with the warm flatbreads.

Variations and tips

Tomato-free version. Replace the tomatoes with 2 tablespoons of tomato paste diluted in 3 tablespoons of water for a brighter colour.

Using what you can find. Iraqi flatbreads can easily be replaced with pitas or Turkish bread bought from a bakery.

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Original Ecomely recipe.