Eggs with Tomatoes22 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!” - by Sara
Original recipe yields 4 servings
- 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.
- Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.
Amount Per Serving (4 total)
- 204 cal
- 12.7 g
- 16.1 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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 t..." See moreo 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 g..." See moreood 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....."
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