Grandpa’s eggs

Grandpa's eggs1

This recipe is a family classic! Named ‘grandpa’s eggs‘ by my father, this actually my late, great grandfather’s recipe.

The recipe is simple, the ingredients are few, and the cooking method means you’ll have a tasty, nutritious dish in a simple 15 minutes.

The Arabic name ‘بيضات جدو’ – pronounced ‘Bay-dat Jid-oh’ (literally ‘ Grandpa‘s eggs’) is a funny double entendre that can be explained by your nearest native Arabic speaker 🙂

This recipe serves 2 – you can easily modify the ingredients to accommodate for more, or less, people.


Cooking method:

  1. Chop your onion(s) and tomato(s)
  2. In a frying pan (to which you have a suitable lid), sauté the onion until clear on a medium heat
  3. Add the tomato and sauté for a couple of minutes, until they start to to sweat
  4. Crack your eggs in (yolks intact) and sprinkle your salt, pepper and cinnamon on top, and reduce to a low heat. It may seem unusual to use cinnamon on your eggs but trust, this flavour does magic when done!
  5. Cover the frying pan with a lid and leave it to cook for a couple of minutes
  6. The tops of the eggs will turn white as well, which is normal but may seem unusual if you’re used to ‘sunny side up’ style eggs
  7. To measure the doneness of your eggs, remove the lid and give the frying pan a shake. You’ll be able to see how done your eggs are by how firm they look
  8. Once the eggs are as done as you would like them, take them off the stove, add your coriander and a squeeze of lemon

Remember, these eggs need to be eaten with a smile and a memory of all the good people we have in our lives. Enjoy.

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