This is tinourshas, An original family recipe

What is Tinourshas

Tinourshas (Tee-nor-shahs) is my Grandma’s take on Filipino scrambled eggs. I fell in love with the simplicity of the recipe and how my mom made it on a weekly basis. By word of mouth and by searching on the internet I found out that this recipe is pretty common in other cultures. It can be known as the Filipino Spanish Omelet and Chinese Tomato and Eggs. This recipe shines through my family and I would love to share it with you.

The Recipe

• 2 Tbsp vegetable oil

• 2 Roma tomatoes, medium diced

• 1/2 Medium onion, thinly sliced

• 5-6 Cloves of garlic, thinly sliced

• 6 Eggs, beaten

• Salt and Mushroom seasoning for flavor

Instructions

• Heat a frying pan to medium high heat and add the vegetable oil

• Cook the tomatoes until 50% of the liquid has seeped out and started cooking, 1-2 minutes

• Add the sliced onions and stir occasionally until they are soft, 2-3 minutes

• Add the sliced garlic and let it sit, release the flavor, 1 minute

• Add the beaten eggs and stir frequently but softly until eggs are scrambled and a little bit runny, 2-3 minutes

• Season the dish with salt and the mushroom seasoning

• Serve over a hot bowl of rice and enjoy!

FInal Thoughts

Every time I make this dish, it brings me back home. I always make sure to make tinourshas for my brothers whenever I come back home for the holidays or summer break. I also want for anyone willing to try this dish to adjust the seasoning to your liking and to not stray away from the original recipe because then your just making a different meal altogether. I recommend that whenever you make this dish, make it with love. It makes the process so much better and makes the dish delicious.