This is an easy and filling breakfast (that can also be eaten for lunch or dinner) that’s eaten widely across the Middle East, from to Palestine to Bahrain, in various forms. I’ve added an Indian twist to it!
Preparation time: 5 min
Cooking time: 10-15 min
1 tbsp ginger-garlic paste
2 tbsp olive oil
2 medium or 1 large onion, finely chopped
5-6 tomatoes, peeled and chopped
2 tbsp tomato paste
10-12 garlic cloves, sliced
green chillies, chopped diagonally, to taste
1 tsp cumin powder
2-3 tsp red chilli powder
2-3 tsp red chilli flakes
1/2 tbsp freshly-ground black pepper
salt to taste
1/2 cup coriander or parsley, chopped
large mixing bowl
1 Chop garlic and onions finely.
2 Boil water in a large pot, cut a cross over the bottoms of the tomatoes and put them into the pot. After a while, the skins will slide off. Prepare an ice bath in a large mixing bowl and cool the tomatoes. Chop once cooled.
3 Heat a large skillet over medium on the stove, add olive oil and chopped onions. Once the onions soften, add ginger-garlic paste and chopped garlic.
4 When fragrant, pour in chopped tomatoes and tomato paste. Add all the spices except salt, which retards the cooking of tomatoes. If you like it hot, add more red chilli powder and chopped green chillies. If you like it sweet, add a pinch of sugar.
5 After the sauce smoothens, add salt. If you like your eggs runny, let the sauce reduce more before you add the eggs so that it cooks quickly. If you like the eggs well-cooked, add a little water to the sauce before adding the eggs so that it takes longer to cook.
6 Lower the heat and crack the eggs one by one directly onto the sauce. The eggs should be spaced out evenly and make sure the yolks stay intact (unless you want the eggs well-cooked, like I did). Usually, these eggs are cooked over-easy.
7 Garnish with coriander. Cover the skillet with a lid and keep checking to see how done the eggs are.
8 Ideally, the dish will solidify and can be cut and served in slices like a pie. Serve hot. Bil hanaa wal aafia!