Part 1: Beid w banadora, بيض مع بندورة, eggs with tomatoes 🍅🍳. This is part of a series of 3 Middle Eastern breakfast items that are made on repeat. Of course we have way more 😉. I can’t describe to you how delicious this dish is, so different from shakshuka. I make it all the time because it’s my favorite. I made this on a rainy day, and it just hit the spot, so warm, fragrant, and delicious, served with pita bread and a side of homemade pickles (you can use store bought too). I hope you get to try it and let me know how you like it. Shout out to all my Middle Eastern friends out there.
Ingredients
- 3 Roma tomatoes peeled and chopped
- 3 eggs
- 10 cloves garlic sliced
- 1 jalapeños finely chopped
- Olive oil
- Salt and black pepper
- Pickled turnip and cucumber
Instructions
- In a 10 inch frying pan add a generous amount of olive oil enough to cover the bottom, add the garlic and jalapeño and fry on low to get fragrant (watch so the garlic doesn’t burn) add the tomatoes and salt (just like you salt any egg dish ) and fry on medium stirring occasionally until it cooks down and the juices evaporated about 2-3 minutes. You will notice the oil getting absorbed by the tomatoes add a little bit more and crack your eggs sprinkle with a little bit more salt. Start stirring immediately in a circular motion until the eggs are thoroughly cooked.
- Enjoy with warm pita bread and a side of pickles.