Come to share our breakfast in Egypt.
 
– Taamiya (falafel is a deep-fried ball or patty-shaped fritter made from ground fava beans)
– Ful medamas ( stewed vafa beans, olive oil, cumin, salt, pepper and lemon juice)
– Tahina or tahini (sesame paste, garlic, vinegar and cumin)
– Goat cheese mixed with fresh tomatoes
– Baba ghanoush ( mashed grilled aubergine mixed with tahina)
– Shakshouka ( eggs, tomato sauce, onion)
– Moussaka (is eggplant based dish, tomato sauce and green pepper )
– Omlette with Pastrami (kind of halal bacon Pastrami (Romanian: pastramă) is a Romanian variant of the Turkish pastırma usually made from beef brisket, sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessens on sandwiches such as the pastrami on rye.)
– Spring onions, fresh tomatoes and watercress
– Boiled eggs
– Bread
– Mint tea