Lebanese breakfast egg and tomatoes

Method4 steps

1. 1

   Step 1: Have the chopped tomatoes (1 cup) ready before heating the pan; keep the eggs refrigerated until needed. Heat the approximately 3 tablespoons mild olive oil in a nonstick pan, then add the 1 cup tomatoes.

   Uses Approximately 3 tablespoons mild olive oil · 1 cup chopped tomatoes

2. 2

   Step 2: Add a sprinkle of salt and the ¼ teaspoon black pepper to the tomato pan from step 1. Fry over high heat, pressing the tomatoes with the back of a wooden spoon until soft. If the tomatoes are out of season or lack flavour, stir in an optional tiny squeeze of tomato concentrate.

   Uses Complete tomato-and-oil pan · A sprinkle of salt · ¼ teaspoon black pepper · Optional tiny squeeze tomato concentrate if tomatoes lack flavour

3. 3

   Step 3: When the tomato mixture from step 2 is soft, make four hollows and crack the four eggs into them.

   Uses Complete softened seasoned tomato pan · 4 large eggs

4. 4

   Step 4: Cook the eggs and tomatoes from step 3 for a few more minutes, partially stirring some egg into the tomatoes so the texture remains varied. Continue until the egg mixture reaches 71°C (160°F), with firm whites and yolks. Serve promptly with ready fresh flatbreads if desired.

   Uses Complete egg-and-tomato pan · Ready fresh Lebanese flatbreads to serve