Reviewed: Jul. 2, 2005

Very delicious and really quick to throw together. I don't like fried eggs, so I scrambled them into the mix after cooking the tomatoes and garlic. It was ready much faster after cooking it that way. My roma tomatoes were small, but the amount worked out perfectly. The only other thing I changed was adding a bit of black pepper and only doing the smallest dash of salt. We used honey wheat pitas and it was delicious.

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Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Aug. 14, 2006

OK so I didn't follow the recipe exactly but it turned out great! We didn't have pitas so we used tortillas and I added a layer of hashbrowns. This was great! I'm going to have to try folling the instructions next time.

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Reviewer:

RowdyMomma

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Memphis, Tennessee, USA

Reviewed: Nov. 21, 2007

This recipe is amazing when the egg yolks get poached whole in the tomatoes. To do this, just make sure the pan you're cooking the tomatoes in is deep enough for the eggs to be totally covered. Also, when eating with the pita, adding a little feta on top rounds out the flavor.

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Reviewer:

Holly Sue

Reviewed: Sep. 13, 2009

I made this for myself this morning since nobody else in the family cares for tomatoes. Gotta say WOW! It was great. Only thing I did was season it with a little cumin. Boy was it good. This is now my Sunday breakfast. Thanks so much Crystal!

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Reviewer:

Heidi'sHunny

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Red Lion, Pennsylvania, USA

Reviewed: Nov. 13, 2005

A nice change from fried or scrambled eggs.

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Reviewer:

JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

Reviewed: Jan. 3, 2006

Pretty good... next time i'll add some ketchup and green onions.

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Reviewer:

PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

Reviewed: Jul. 7, 2007

We call this dish menamen in Lebanon and this recipe is perfect replica of it!!

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Reviewer:

DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

Reviewed: Sep. 17, 2007

This is a nice fast vegetarian dish. Good tomatoes (local farmer's market or, even better, home-grown) make all the difference in this dish. I used shallots instead of garlic. UPDATE: I found that you should not make this in a cast iron pan. The egg whites turn black. I think this is a reaction between the acid in the tomatoes, the iron, and the egg whites. Not very appetizing, but we still ate them. Flavor was not affected and we had no ill effects.

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Reviewer:

Lucy G.

Reviewed: Oct. 25, 2009

This recipe is excellent for breakfast and easy to make. I add onions to the recipe for added flavor. If you don't have pita bread any bread can be substituted in its place. I was first introduced to this as a Lebanese dish and looked all over the internet for how to make it and this is the first 'real' recipe that came up.

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Reviewer:

Kelly

Reviewed: Apr. 22, 2012

I remember eating a dish like this in Jordan many years ago. Good tomatoes and plenty of garlic - yum. My eggs didn't need to poach for 20 minutes though, more like 10 -12 minutes. The pita bread is perfect for scooping up the lovely garlicy tomatoes. I do think this could use some onion as well - next time.

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