Vegan Beid b' Banadoura (Eggs & Tomato)
Beid b’Banadoura is one of the dishes we grew up eating and loving in Lebanon! Turning Vegan shouldn’t stop us from enjoying it over Breakfast, Lunch, Dinner or even during Emotional Eating!
Preparation time: 15mins
Difficulty: Very Easy
– Ada’s Vegan Halloumi
– 4 medium ripe sliced tomatoes
– 1 small onion (optional)
– 1 tbsp of olive oil (optional)
– Black Pepper
– 1 tsp of black himalayan salt (aka Kala Namak)
1- Slice Ada’s Vegan Halloumi into small shreds (you can even grate them if you find it easier).
2- Slice Tomatoes (and optional onions) into cubes.
3- Heat pan over medium heat (with or without olive oil) until hot.
4- Add the sliced tomatoes (with optional onions) and cook until juices are released and tomatoes are wilted.
5- Add the shredded Ada’s Vegan Halloumi to the wilted tomatoes and mix while on low heat.
6- Add Black Pepper to taste, and mix again.
7- A few seconds before turning the fire off, add a tsp of Black Himalayan Salt (Kala Namak) to give it the eggy taste (and smell).
8- You can serve hot or cold, with some Markouk bread, depending on what you prefer.
But we rarely were able to keep ourselves from devouring the whole pan content while still flaming hot!