A sizzling skillet of ripe tomatoes cooked down with garlic, chili, and olive oil, with eggs cracked directly into the bubbling sauce. This humble Jordanian breakfast is rustic, bold, and utterly satisfying.
Ingredients
6 ripe tomatoes, roughly chopped
4 eggs
4 cloves garlic, minced
1 green chili, sliced
3 tbsp olive oil
1 tsp cumin
Salt and pepper
Fresh parsley for garnish
Warm bread for serving
Instructions
1Heat olive oil in a cast-iron skillet over medium-high heat. Add minced garlic and sliced chili, stirring for 30 seconds until fragrant.
2Add chopped tomatoes, cumin, salt, and pepper. Cook on high heat for 8-10 minutes, stirring and pressing tomatoes to break them down into a thick, bubbling sauce.
3When the sauce has reduced and thickened with the oil separating slightly at the edges, make small wells in the surface with the back of a spoon.
4Crack eggs directly into the wells in the sauce. Season the eggs lightly with salt and pepper.
5Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny, or longer if you prefer firm yolks.
6Garnish with fresh parsley and serve immediately in the skillet with plenty of warm bread for scooping.
Did You Know?
Galayat bandora is the ultimate Jordanian comfort breakfast — when nothing else is in the kitchen, tomatoes, eggs, and bread will always save the day.