Some have it for breakfast and others like it for dinner. During Ramadan this is a must have on our table, at least every other day.


  • 150 g veal
  • 4 eggs
  • 2 medium onions diced finely
  • 1/2 TBSP Cinnamon
  • 1/2 TBSP Sea Salt
  • 1/2 TBSP Black Pepper
  • 1 TBSP Water
  • ½ TBSP Bohar (optional)
  • Parsley for Garnish (optional)
  • 1 garlic clove (optional)
  • Additional Salt/Pepper for serving


  • Cook onion in olive oil until translucent.
  • Remove half onions then add meat
  • Season with sea salt, cinnamon, black pepper, and bohar if you have it.
  • Once the meat has cooked add remaining onions and mix in 1 TBSP Water
  • Assemble in tray leaving space for the eggs.
  • Add the eggs in the designated space.
  • Season egg tops with additional salt/pepper to your liking.
  • Oven bake at 220 until whites no longer runny.
  • Serve with pita bread
  • You can garnish with parsley


0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *