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Œufs à la tomate libanais

Name: Œufs à la tomate libanais
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: LB
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, chopped; 5 ripe tomatoes, chopped; ½ tsp salt; ¼ tsp black pepper; ½ tsp ground cumin; 4 eggs; 1 pinch chili flakes (optional); 1 handful chopped parsley; 2 pita breads, to serve

Photo : Antony Hyson Seltran / Unsplash

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Tomates mijotées à l'oignon et à l'huile d'olive, avec des œufs cuits dans la sauce — à saucer avec du pain pita.

#lebanese#eggs#tomato#breakfast#one-pan

Portions

Ingrédients

Nutrition

calories330

protein15g

carbs16g

fat24g

fiber4g

Par portion

Étapes

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.

⏱5:00

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.

⏱15:00

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.

⏱5:00

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.

⏱15:00

Add the eggs

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Serve

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History & Culture

The Story Behind the Dish

📍 Lebanon📅 Traditional🍳 LB

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.