Jilbour (Egg stew)
- 450 g onions, sliced
- 130 g butter
- A few torn mint leaves
- 450 g ripe tomatoes, or 1 tin of tomatoes
- A little water
- Eggs, as many or as few as you wish
- Melt the butter in a saucepan, add the onions and fry until lightly browned.
- Add the mint, tomatoes and a little water.
- Bring to a simmer and then crack in as many eggs as you want in the stew.
- Poach until the yolks are cooked and serve immediately.