Imba’tara (Eggs and Tomatoes)

Ingredients

• •10 large soft ripe tomatoes, approximately
• •1/4 cup vegetable oil
• •1 large onion, diced
• •1 teaspoon salt
• •1 1/2 teaspoons black pepper
• •1/4 teaspoon cinnamon
• •1 teaspoon coriander (optional)
• •4 eggs

Directions

1. 1Pour boiling water over tomatoes to cover. Let stand for 2 minutes. Drain, peel and chop.
2. 2Pour oil into a heavy cooking pot and fry onion until golden. Add spices and stir for a minute to release their essence. Add tomatoes and bring to a boil. Lower heat and cook uncovered, stirring now and then, for about half an hour.
3. 3Break eggs and add to the tomatoes and mix. Cook, stirring 2 to 3 times, until the eggs have solidified.
4. 4Pour into a serving bowl until mealtime. Serve at room temperature with green onions and olives as condiments.
5. 5Note Imba’tara is eate with Arabic Bread