"This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!" — Sara
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sunflower seed oil
1 (6 ounce) can
Found the problem other folks are having w/ this recipe. 10min may be too long to cook your tomatoes, slice them a bit thicker than you think you should because they will cook down. If you want them to stay in one piece, they have to be pretty thick slices. Don't cook them until they're mush. Its pretty easy to overcook the tomatoes. The other problem I saw, people felt like there wasn't enough eggs. Last problem was probably just me- the spice looked to be "too much". So I halved it and I'm glad I did. So, if you're gonna try this recipe again... I was satisfied with this : Two slicing tomatoes sliced thick, half can of tomato paste, 4 eggs, 1/4 tsp cumin, 1/4 tsp allspice, salt to taste. Serves two. I'd give the recipe 5-stars if it worked out as posted. 4-stars because it requires a hella ton of fixing to make it the best !
I think the potential is here but WHOOOO, too much sauce and spice!! Next time I will halve everything except the eggs and I would cut the tomatoes extra thick or just chop them up. The flavor was good but too intense. I will be putting the rest of this on rice tonight for dinner. Hopefully the rice will mellow the intense flavors a little.....
Simple and delicious. Easy to make with ingredients on hand- I added 1/2 a can of corn and my little girls loved it!
i am married to an arabian and how they do it is chopped tomatoes and onions.. fry in oil til soft add salt , pepper and some cumin.. add the beaten eggs and scramble.. thats it.
Hi. This is basically a Shashouka Recipe. You don't have to use sunflower oil. I typically use Olive Oil. I poach my eggs in the tomato sauce (instead of scrambled) which looks nicer and I like my yolk a little soft. You can also add a little diced hot peppers (your favourite) which I prefer. Serve with fresh warm bread and a side salad ... yummm
This was interesting. I did notice it was a lot like Shashouka, except that you would poach the eggs in the sauce with Shashouka. But it was still a great way to use up tomatoes from the garden.
This recipe is similar to one of my comfort foods, which uses soy sauce and sugar instead of cumin and allspice. I served with pita bread and it was very good. Next time I will try serving with rice. I will also try using at least 6 eggs instead of 4, because the ratio seemed off. I was nervous about the tomato paste at first because it wasn't mixing in, but as the tomatoes cooked down more, they released more juice, which mixed with the tomato paste to create a sauce. I might dilute it a bit next time with some broth. My final product did not turn out like the picture - the tomatoes were completely cooked down and unrecognizable, but I liked it this way. Will definitely make this again because money is tight this month...
I added 1/3 Cup chopped green onions and omitted tomato paste. It came out tasty. I used 2 tomatoes and 2 eggs for a single serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggs with Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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