Beid bi Banadoura (Eggs in Tomato)
Photo: Antony Hyson Seltran / Unsplash
A simple Lebanese breakfast: ripe tomatoes cooked down with onion, garlic and olive oil, with eggs cooked right in the sauce. Scoop it up with warm pita.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the onion
Heat the olive oil in a frying pan over medium heat. Cook the onion for 4–5 minutes until soft. Add the garlic for 1 minute.
Cook the tomatoes
Add the tomatoes, salt, pepper and cumin. Cover and cook on low heat for about 15 minutes, stirring now and then, until the tomatoes turn into a thick sauce.
Add the eggs
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Serve
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Cook the onion
Heat the olive oil in a frying pan over medium heat. Cook the onion for 4–5 minutes until soft. Add the garlic for 1 minute.
Cook the tomatoes
Add the tomatoes, salt, pepper and cumin. Cover and cook on low heat for about 15 minutes, stirring now and then, until the tomatoes turn into a thick sauce.
Add the eggs
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Serve
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The Story Behind the Dish
Eggs and tomatoes is one of the first dishes many Lebanese children learn to cook. It is made in summer, when tomatoes are cheap, ripe and full of juice.
It is close to North African shakshuka, but the Lebanese version is simpler, without peppers, and is usually eaten for breakfast or a quick supper.
⭐ Why It's Famous
It needs only a few cheap ingredients and is ready in under half an hour.
💡 Fun Fact
Some families stir the eggs into the tomatoes like scrambled eggs instead of cooking them whole. Both versions are called beid bi banadoura.
Lebanon
33.89°N, 35.50°E
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