Eggs with Tomatoes

Eggs with Tomatoes

25

"This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!"
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Ingredients

30 m servings 204 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes.
  2. Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.

Reviews

25
  1. 31 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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 li...

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 wit...

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.

This was a bit of a disappointment. A few previous reviewers had the same problems I did. I made it exactly as written, using sea salt and sunflower oil (which was a new ingredient to me). My co...