Lebanese breakfast egg and tomatoes

Ingredients

• 150 g (1 cup)tomatoes, chopped
• 4 largefree-range eggs
• 1.25 ml (¼ teaspoon; a good pinch)black pepper
• a sprinklesalt
• 45 ml (3 tablespoons; a good drizzle)mild olive oil

Instructions

1. 1

   Heat the oil

   Warm a non-stick pan with a generous drizzle of mild olive oil, about 45 ml, then add the chopped tomatoes.

2. 2

   Cook the tomatoes

   Season with a sprinkle of salt and a good pinch of black pepper. Fry over high heat, pressing and squashing the tomatoes with the back of a wooden spoon.

3. 3

   Add the eggs

   Once the tomatoes are soft, make hollows in the sauce and crack an egg into each one.

4. 4

   Finish and serve

   Cook for a few more minutes, partially stirring the eggs into some of the tomato. Serve with fresh flatbreads.

What is Lebanese breakfast egg and tomatoes?

It is a simple pan of eggs cooked with tomatoes, served as a savoury breakfast with bread. Tomato-and-egg dishes appear in several cuisines across the region; this version keeps the ingredient list short and the cooking quick.

Softened tomatoes make a juicy base, while the eggs provide richness and substance. Partially stirring them into the tomato gives you both distinct egg and sauce in each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 13g protein, 8g carbs, 31g fat.

The eggs supply most of the protein, while the olive oil contributes much of the fat and energy. Tomatoes provide most of the carbohydrate in the pan; flatbread adds more carbohydrates if served. Balance the plate with fresh vegetables alongside, or choose a portion of bread to suit your appetite.

The ingredients that matter

Tomatoes: chopped tomatoes soften quickly and can be pressed into a rough sauce as they fry.

Olive oil: the generous drizzle helps cook the tomatoes and gives the finished dish a rich, smooth feel.

Eggs: crack them into hollows in the tomato so they cook in the same pan and are easy to fold gently into the sauce.

Build the tomato base

Start the tomatoes over high heat, as directed, and press them with the back of a wooden spoon while they cook. This breaks them down into a saucy base without needing a separate blending step.

Wait until the tomatoes are soft before adding the eggs. If the pan looks dry while they cook, keep an eye on the heat so the tomatoes do not catch.

Look for the right doneness

Soft tomatoes: they should yield easily when pressed with the spoon and form a loose sauce.

Eggs: cook for a few minutes, partially stirring them through the tomato as the recipe directs. Take the pan off the heat when they are cooked to your liking; the method does not specify a precise finish time.

Serve it with bread

Fresh flatbreads are the suggested accompaniment, ideal for scooping up the tomato and egg. Serve the pan while it is hot so the sauce stays soft and easy to gather.

For a more rounded breakfast, add cucumber or other fresh vegetables alongside, while keeping the eggs and tomatoes as the centre of the meal.

Recipe notes & tips

• Chop the tomatoes before heating the pan so they can go straight into the warm oil.
• Use the back of a wooden spoon to press the tomatoes down as they soften.
• Make the egg hollows only once the tomato mixture is soft.
• Stir the eggs only partly through the sauce to keep some of their texture distinct.
• Have the flatbreads ready before the eggs finish cooking so you can serve the dish hot.

Variations

• Add herbs: scatter chopped fresh parsley over the pan just before serving.
• Bring the heat: add a little chilli with the black pepper for a spicier finish.
• Use ripe tomatoes: choose fully ripe tomatoes for a softer, juicier base.
• Add onion: fry finely chopped onion in the oil before adding the tomatoes.
• Change the bread: serve with another fresh flatbread you have to hand.

Common mistakes to avoid

• Adding eggs too early: wait until the tomatoes are soft so they have time to form a sauce.
• Leaving tomatoes whole: press them down with the spoon to help them break up.
• Over-stirring the eggs: fold them through only partially to retain some distinct egg texture.
• Cooking without watching: check the pan as the tomatoes fry over high heat so they do not catch.
• Serving without bread: have fresh flatbreads ready to scoop up the tomato and egg.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until hot; the eggs may become firmer on reheating.

Frequently asked questions