Part 9 (1/2)

8 merguez sausages 3 tablespoons vegetable or extra-virgin olive oil 3 or 4 cloves garlic, chopped 1 pound tomatoes, peeled and chopped Salt and pepper 4 eggs Fry the sausages in the oil in a large skillet, turning them over for 1-2 minutes. Add the garlic, and when the aroma rises, add the tomatoes. Sprinkle with salt and pepper and cook for about 15 minutes, until the sauce is reduced.

Break in the eggs and let them cook, whole, in the sauce.

Serve hot with good bread.

Variation In Tunisia they add - teaspoon harissa (see page 464) to the tomato sauce. teaspoon harissa (see page 464) to the tomato sauce.

Fried Eggs with Chicken Livers Serves 4 8 ounces chicken livers 2 tablespoons b.u.t.ter or vegetable oil Salt and pepper teaspoon ground cinnamon 4 eggs Toss the chicken livers briefly in hot b.u.t.ter or oil in a large skillet over medium-high heat. Season with salt, pepper, and cinnamon. The livers must be brown outside but still pink and juicy inside and slightly undercooked.

Break the eggs over the livers, season lightly with salt and pepper, and cook until set. You can leave the eggs whole or scramble them slightly until creamy.

Eggah bi Ba.s.sal Onion and Herb Omelet Serves 2 * A simple and delicious snack, it can also be served as an elegant appetizer (see variation). * A simple and delicious snack, it can also be served as an elegant appetizer (see variation).

1 large onion, coa.r.s.ely chopped 3 tablespoons vegetable or extra-virgin olive oil 4 eggs, lightly beaten 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped cilantro 1 tablespoon chopped mint Salt and pepper Fry the onion in 2 tablespoons of the oil until soft and golden. Mix with the eggs and the other ingredients.

Heat the remaining oil in a preferably nonstick frying pan. Pour in the egg mixture and cook over medium heat. As soon as the bottom sets, put under the broiler and cook the other side until the top is firm and lightly browned.

Serve hot or cold.

Variation You can do tiny omelets like little pancakes to serve as finger food. Make a larger quant.i.ty and pour by the tablespoon, in batches, into the frying pan, turning over to brown the other side.

Eggah bi Gebna Cheese Omelet Serves 6 * This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer. * This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer.

6 ounces feta cheese, mashed with a fork ounces feta cheese, mashed with a fork 8 eggs, lightly beaten 6 scallions, finely sliced 4 or 5 sprigs of mint, finely chopped 1 cup chopped flat-leaf parsley Pepper 3 tablespoons extra-virgin olive oil Lightly beat together all the ingredients except the oil in a bowl.

Heat 2 tablespoons of the oil in a large nonstick skillet. When it begins to sizzle, pour in the egg mixture. Cook over low heat for about 10 minutes, or until the bottom sets.

Dribble the remaining oil over the top of the omelet and cook under the broiler for a few minutes, until lightly browned. Serve hot or cold, cut in wedges like a cake.

Eggah bi Betingan Eggplant Omelet Serves 2 * This is one of my favorites. * This is one of my favorites.

2 eggplants, weighing about 1 pound total 2 eggs, lightly beaten Salt and pepper Pinch of nutmeg 1 tablespoon vegetable oil Roast the eggplants under the broiler and mash them in a colander so as to get rid of the juices (see page 63). Then beat with the eggs and add salt, pepper, and nutmeg.

In a preferably nonstick skillet, heat the oil and pour in the egg mixture. Cook for a few minutes on low heat, until the bottom begins to set and feels loose from the skillet when you shake the pan. Put under the broiler and cook until the top is firm and lightly colored. Alternatively, turn the omelet over by slipping it onto a plate and dropping it back, upside down, in the skillet to cook the other side.

Variations For 6 servings, fry 1 chopped onion in 2 tablespoons of oil till golden, add 5 peeled and chopped tomatoes, and cook for 15 minutes, until reduced to a thick sauce. Mix with the mashed eggplants and 4 eggs and proceed as above.

For 6 servings, fry 1 chopped onion in 2 tablespoons vegetable or olive oil until golden, and add 2 crushed garlic cloves. Deep-fry briefly or broil 2 eggplants cut into cubes (see page 63). Drain on paper towels, then mix with 4 lightly beaten eggs, season with salt and pepper. Then proceed as above.

Eggah bi Kousa Zucchini Omelet Serves 2 3 zucchini (about 1 pound total) Salt 1 large onion, chopped 3 tablespoons vegetable oil 2 eggs, lightly beaten 2 tablespoons chopped flat-leaf parsley Juice of lemon Pepper Pinch of nutmeg or allspice Trim the zucchini and boil in salted water until very soft, then drain. Chop them and mash them to a pulp in a colander so as to get rid of the juices.

Fry the onion in 2 tablespoons of the oil until golden and mix with the zucchini, the eggs, and the rest of the ingredients except the remaining oil.

Heat the remaining oil in a preferably nonstick skillet and pour in the egg mixture. Cook over medium heat until the bottom sets. Then put under the broiler and cook until lightly browned and firm on top.

Serve hot or cold.

Variation You can do tiny omelets like little pancakes to serve as finger food. Pour the mixture by the tablespoon in the skillet and turn over to brown the other side. Do them in batches.

Eggah bi Eish wa Kousa Bread and Zucchini Omelet Serves 6 * Serve this as a main dish with salads and yogurt. * Serve this as a main dish with salads and yogurt.

1 medium-sized onion, chopped 3 tablespoons b.u.t.ter or vegetable oil 1 pound zucchini cut into V-i-inch slices 6 eggs 3 slices good country bread, crusts removed, soaked in a little milk or water 3 tablespoons chopped parsley 3 tablespoons chopped mint Salt and pepper In a large skillet, saute the onion in 2 tablespoons b.u.t.ter or oil until soft and just beginning to color. Add the zucchini slices, and saute, stirring and turning them over, until soft and lightly colored.

Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.

Heat the remaining b.u.t.ter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

Eggah bel Kharshouf Artichoke Omelet Serves 2-4 * An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets. * An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets.

7 ounces frozen artichoke bottoms or hearts ( of 14-ounce package), defrosted Salt 4 eggs Pepper 1 clove garlic, crushed A few sprigs of dill, finely chopped A squeeze of lemon juice 1-2 tablespoons olive oil Boil the artichoke bottoms or hearts in salted water to cover for a few minutes only, until tender, then drain. Chop and mash them, removing any tough fibers from the hearts.

Lightly beat the eggs with a little salt and pepper, the garlic, dill, and lemon juice, then mix in the mashed artichokes.

Heat the oil in a nonstick skillet, pour in the egg mixture, and cook over low heat with the lid on until the bottom sets. Put under the broiler and cook the top until lightly colored.

Serve hot or cold.

Variation For a fava bean omelet, replace the artichoke bottoms with pound fresh or frozen fava beans. I use a skinned frozen variety that you can find in Middle Eastern stores.

Eggah bi Korrat Leek Omelet Serves 4-6 * This is an Egyptian favorite. * This is an Egyptian favorite.

1 pound leeks 3 tablespoons b.u.t.ter or extra-virgin olive oil 1 or 2 teaspoons sugar Juice of lemon Salt and pepper 4 eggs Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the b.u.t.ter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.

Beat the eggs lightly with a little salt, then stir in the leeks.

Heat the remaining b.u.t.ter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.

Serve hot or cold.