A classic of Saudi breakfast tables, beid bi tomat is made by poaching eggs in a cumin- and coriander-spiced tomato sauce. Mopped up with flatbread, it makes a hearty morning dish.
Cook the finely chopped onion in olive oil until soft, then add the crushed garlic, cumin, ground coriander and chilli flakes.
Stir in the grated tomato and salt and simmer over low heat for 17 minutes, until thickened.
Make small wells in the sauce and crack in the eggs one at a time, then cover and cook for 6 minutes until the whites are set and the yolks still runny.
Space the eggs out over the sauce so they don't touch each other, or they won't cook evenly. Allergens: contains egg.
Using canned tomatoes instead of fresh lets you cut the cooking time by 5 minutes, as they hold more water.
Admin DadaGastro · verified in test kitchenTaze domatesler bu mevsimde suskun kaldı, yarısını konserve domatesle tamamladım; sos daha çabuk koyulaştı, pişirme süresini 5 dakika kısalttım ve sonuç yine harikaydı, ailem farkı hiç anlamadı.
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