So, if you haven’t already noticed, there is kind of a running theme when it comes to the names of many Middle Eastern dishes. The name often describes what is in the meal and this is the case for this dish. Bayd o bazayla translates to eggs and peas and there is little more added to the dish. The beauty of it lies in its simplicity as each ingredient shines through.
I couldn’t really tell you the origins of this dish, but versions of it seem to be made across the Middle East. For me, it is associated with my aunt’s kitchen. She would make it for us not only for breakfast but any time of day. It is great as a brunch option, as well as a light dinner.
Since there are few ingredients in this dish, you want to make sure you are using good quality ingredients. You could use any peas you have on hand, but I recommend using canned peas because they stay nice and soft, unlike the frozen variety which can sometimes become hard and also release a lot of liquid.
Make sure you don’t brown your onions before adding the peas and eggs because the onions will continue to cook as the eggs cook and you don’t want them to burn! Feel free to scramble your eggs if you prefer. they are delicious either way.
Serve this with some warm pita bread and enjoy it morning, noon, or night!
2 tbsp olive oil
1 large onion, chopped
2 cans peas, drained
2 tsp mixed spice
Parsley, chopped to garnish
- In a medium frying pan, heat the olive oil and then sauté the onion until soft.
- Add in the peas and mix together well. Next, add salt and pepper to taste, as well as the mixed spices. Sauté for a few minutes.
- Crack the eggs over the pea and onion mixture. Sprinkle a bit of salt and pepper and cover the pan. Lower the heat and cook eggs to desired doneness. Make sure the egg whites are fully cooked.
- Serve with warm pita bread and enjoy.