Aijet Beythat (Egg Kabab) |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
An egg dish modified from Arab World Cook Book by Nahda Salah. I haven't tried it yet, so I'm not sure if the times are right. Ingredients:
8 hard-boiled eggs |
1/4 cup butter |
1/4 teaspoon salt |
1 teaspoon paprika |
1 teaspoon pepper |
1 teaspoon cinnamon |
Directions:
1. Prick whites of eggs all over so they won't split as they are heated through.
2. Saute eggs in butter over low heat, turning, until light brown.
3. Mix seasonings. Sprinkle over eggs.
|
|