Auntie Eman's Sunrise Egg Dish - Arabic Style Egg and Tomatoes

Auntie Eman’s Kitchen: Sunny Mornings with Eggs and Tomatoes

This eggs and tomatoes dish is a staple in many Arabic breakfasts — it’s easy, full of warmth, and perfect for sharing. Whether you enjoy it with freshly baked bread or alongside olives and labneh, it’s a dish that feels like a hug from your kitchen. Let’s dive into this rustic, no-fuss recipe that’s sure to brighten your mornings!

Eggs and Tomatoes: A Classic Arabic Breakfast Dish

Ingredients:

• 4 eggs

• 3 ripe tomatoes, deseeded and chopped

• Olive oil (enough to lightly coat your pan)

• 1 tsp paprika (or to taste)

• Salt and pepper to taste

Instructions:

1. Prepare the Pan: Heat a generous drizzle of olive oil in a wide pan over medium heat.

2. Sauté the Tomatoes: Add the chopped, deseeded tomatoes to the pan. Cook them gently until they begin to soften and release their juices — about 4-5 minutes.

3. Season the Base: Sprinkle in the paprika, salt, and pepper. Stir well to combine, allowing the spices to mingle with the tomatoes.

4. Create Space for the Eggs: Using your spoon, make four small openings in the tomato mixture. These will be the cozy nests for your eggs.

5. Add the Eggs: Crack an egg into each opening. Lower the heat slightly, then cover the pan.

6. Cook to Your Liking: Let the eggs cook covered until the whites are set and the yolks reach your desired consistency. For runnier yolks, about 3-4 minutes should do the trick; for firmer yolks, give it a bit more time.

7. Serve and Enjoy: Carefully slide the dish onto a flat serving plate. Serve warm as part of your Arabic breakfast spread. Pair it with warm flatbread, olives, and maybe a bit of fresh mint or labneh on the side.

This simple yet flavorful dish is a beautiful reminder that the best breakfasts don’t have to be complicated. They just need good ingredients and a little love. Enjoy!