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Beid bi Tamatem

Recipe information

  • Yield

    serves 4

Ingredients

2 cloves garlic, crushed
1 tablespoon extra-virgin olive oil
1 pound tomatoes, peeled and chopped
1 teaspoon sugar
Salt and pepper
2 tablespoons chopped mint leaves or flat-leaf parsley
4 eggs

Preparation

  1. Step 1

    In a large skillet, heat the garlic in the oil, then add the tomatoes, sugar, salt, and pepper.

    Step 2

    Cook for 10 minutes and stir in the mint or parsley. Crack the eggs open and drop them whole into this sauce. Cook until they set.

  2. Variation

    Step 3

    You may stir the eggs a little to have a creamy scramble.

    Step 4

    Fry 1 chopped onion in 2 tablespoons of oil till golden before adding the garlic.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternMainBreakfastBrunchLunchDinnerDairy FreeGluten FreeNut FreeVegetarianEasyQuick5 Ingredients or FewerCookbooks
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