Recipe by UmmBinat
A simple Middle Eastern breakfast dish something like fried tomatoes. I learned the basics of this from my SIL.
Top Review by COOKGIRl
I used excellent quality organic heirloom tomatoes but my mixture very quickly
turned juicy and was more drenchable than dippable. Loved the flavor however. Served with Arabian bread, scrambled eggs, fresh seasonal fruit and plain yogurt. Reviewed for Veg Tag/October. It is again my fault because I think using overly ripe toms and not firmly ripe ones didn't help. Words to the wise.
- cooking oil (vegetable, canola)
- cooking onion, chopped
- fresh tomato, chopped
- sea salt, to taste
- fresh ground black pepper, to taste
- sweet butter (optional)
- fresh cilantro, chopped (optional)
- unrefined extra virgin olive oil
- pita bread, to serve (We eat with rice cakes or rice crackers to be gluten free)
Directions See How It's Made
- Heat a few tbs cooking oil in a frying pan depending on how much you are planning to make. (approx 5 plum tomatoes, 2 tbs oil for 3 servings).
- Add everything to taste.
- Add chopped cooking onion more or less per preference and fry quickly until soft, not dark.
- Add in chopped fresh tomatoes, season to taste with sea salt and freshly ground black pepper. Turn up heat and fry until just soft, squishing a few times with your spatula (not to sauce, it will just be chunky) add butter for extra flavour & or fresh chopped cilantro if using, near to the end of cooking time.
- Pour into a shallow bowl and drizzle on some of the good quality olive oil.
- Serve with pita bread to scoop and separate plated cheeses, olives, etc as an Arabic breakfast would traditionally have (eggs can also be served and tea would be included).