The spelling is probably completely retarded as it's an egyptian thing and it only matches what it hears like.
I'm becoming increasingly fascinated when it comes to eggs. After reading Hervé Thiis for most of the summer I've also gotten immense respect for the little eggs.
So, this is an easy little fucker to make, works well for hangover breakfasts or as a side.
You'll need 2 large white onions and 4 tomatoes and 6 eggs
Cut a brunoise of the onions and tomatoes, add it to a medium hot skillet, let ALL(ALL) water vaporize before you add the eggs and move it around a bit, adding salt and pepper as you go. Is damned tasty with cilantro if you happen to live in a country where you can actually get it fresh more than 2 months a year.
Hm, will share with my husband--he cooks the eggs on the weekend.