Shuzmuz (Cumin-Tomato Scrambled Eggs)

We're always looking for more tasty breakfast recipes and this one delivers! It's pretty easy to put together, scales up and down well, and uses up eggs, something we have a desperate need to do most of the year because the chickens will not stop laying.

The book recommends serving it with warm bread; we made garlic toast, and that worked quite well.

Shuzmuz

Our Syria, p.78

Ingredients

• 1 tsp butter
• 1 onion, diced
• ½ bell pepper, diced
• 2 medium tomatoes, diced, or 1 C tinned diced tomatoes
  
• 4 eggs, beaten
• ¼ tsp salt
• ½ tsp black pepper
• ½ tsp cumin, ground
• ground Aleppo pepper or red pepper flakes to taste

Directions

1. Melt the butter in a small skillet over medium heat.
2. Add the onion and cook until soft, ~5 minutes.
3. Add the bell pepper and continue cooking for another 5 minutes.
4. Add the tomatoes and continue cooking until everything is soft.
5. Whisk salt and pepper into the eggs, then pour the eggs into the skillet. Cook, folding often, to scramble.
6. Stir in the cumin and hot pepper and serve.