Haigagan Havgit Keyma Egg, Tito Egg Armenian style egg scrambles Serves 2

The master of an Armenian breakfast is probably my Uncle Frank. He would create these eggs dishes right in the frying pan from whatever may be available in the refrigerator. Below are two typical examples. The eggs are added to the pan unbeaten and stirred to give streaks of white and yolk. These days, we call these egg "scrambles". To taste some extraordinary Armenian scrambles, try the Armenian Cafe in Carlsbad, CA on a weekend morning.

Ingredients
1/4 cup	leftover Keyma (from Harpoot Kufta), cooked hamburger or meatloaf, crumbled
1/2 small	onion chopped
	cut-up green pepper
1 Tablespoon	butter
3	eggs
	salt and pepper to taste.

1. Saute meat, onion and pepper in butter.
2. Add eggs and scramble to desired doneness.

Ingredients
2 Tablespoons	tomato paste
1 Tablespoon	butter
3	eggs
	salt and pepper to taste.

1. Saute tomato paste in butter for 30 seconds.
2. Add eggs and scramble to desired doneness.

Serve with pita bread, olives and cheese.