Egg is a universal breakfast item, eaten up in various forms all across the world, isn’t it? Eggs during breakfast for me always meant a bull’s eye or umma’s style scrambled eggs. Sometimes, when I need a change, it would take the shape of a simple saffron flavored omelette decked up on the Balaleet. I really don’t know how I landed up on finding out this simple Emirati scrambled eggs, but I faintly remember, that a Google search for Emirati breakfast dishes landed me up on a site which had the menu of the restaurant, but not it’s recipes! Why on earth did I think it would have it? 😀 But thankfully, the site had a description of the dish. Later, I got a chance to taste the Baid Tamat on the Logma breakfast platter and it made me realize how straightforward this dish is!
“Baid” means eggs in Arabic, and “tamat” or “tamatar” is tomatoes. So it just means “eggs with tomatoes”. Add on a little salt, pepper and cumin to the flavor and you are done with a simple breakfast scramble in very little time. The only chopping involved is that of tomatoes and that is not tough, isn’t it? Though the scramble does become a little messy because of the water oozing out of the tomatoes, make sure to cook them on medium to high flame stirring constantly till it dries up. You could even keep it a little bit moist if you like it that way! Off to the simple recipe…
Baid Tamat/ Baith Thamath ~ Emirati Scrambled Eggs with Tomatoes
- 2 tbsp vegetable oil
- 2 meduim tomatoes chopped into small cubes
- 4 eggs whisked
- 1/2 tsp cumin powder
- Salt and pepper to taste
- Parsley leaves for garnish
- Heat oil in a saucepan. On high heat, cook the tomatoes, till the liquid dries up.
- Add the rest of the ingredients and whisk well, cooking till the eggs look scrambled and are done. Switch off and serve hot, garnished with parsley.