Levantine cuisine · Breakfast & Eggs

Bayd bi Kousa

Coarsely grated zucchini braised soft with onions, bound with eggs and rounded off with plenty of mint.

Ingredients · for 2 servings

• 2 zucchini (approx. 500 g)
• 4 eggs
• 1 onion
• 2 cloves garlic
• 3 tbsp olive oil
• 1/2 bunch mint
• 1 tsp dried mint
• 1 pinch chili flakes
• 1 flatbread
• Salt, pepper

Instructions

1. Coarsely grate the zucchini, mix with 1/2 tsp salt, let sit for 10 min. and then squeeze firmly with your hands so the pan doesn't turn watery later.
2. Finely dice the onion, finely chop the garlic and cut the fresh mint leaves into strips.
3. Heat olive oil in a nonstick pan and sauté the onion over medium heat for 4–5 min. until translucent, then sauté the garlic with it for 1 min.
4. Add the squeezed zucchini and fry uncovered for 6–8 min. until the liquid has evaporated and the shreds take on a little color at the edges.
5. Whisk the eggs with the dried mint, pepper and a little salt, pour over the vegetables and let set over low heat for 3–4 min., stirring roughly twice, until the mixture is creamy set.
6. Scatter with the fresh mint and chili flakes and serve straight from the pan with flatbread.