Maraq Biyood — Print Recipe — The Culinary Codex

Eggs poached in a spiced tomato and onion sauce with cumin and cilantro, a quick and satisfying Somali breakfast staple.

Ingredients

1 Heat oil in a skillet over medium heat, add onions and cook for four minutes until softened.
2 Add garlic and green chili, cook for one minute, then add tomatoes, cumin, and turmeric.
3 Cook the tomato sauce for five minutes, stirring until tomatoes break down into a thick sauce.
4 Make four small wells in the sauce and crack an egg into each well.
5 Cover the skillet and cook on low heat for four minutes until egg whites are set but yolks are still runny.
6 Garnish with fresh cilantro and serve immediately with canjeero or sabaayad for dipping.

Did You Know?

Maraq biyood is often the first dish young Somalis learn to cook, as it requires minimal ingredients and teaches essential sauce-making skills.