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| Breakfast, Brunch | Eggs | Arabic


1 tbsp extra virgin olive oil 1/2 medium onion, peeled and diced 1 garlic clove, minced 1 medium yellow or red bell pepper, chopped
2 jars tomato pulp 1 tsp chillipaste 1 tsp paprika 1 tsp cumin
Pinch of sugar 5-6 Farm Fresh eggs Maldon sea salt Fresh black pepper
1/2 tbsp parsley
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    ~200 - 250g
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    Egyptian Growers Baladi Eggs
    10 Eggs
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    Fresh Food Coriander
  • 10X
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  • 10X
    El Doha Ground Cumin
+ Add Selected Ingredients to Cart  EGP2425.00

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  1. Heat a deep, large skillet or saute pan on medium heat.
  2. Heat the olive oil, add chopped onion &saute for a few minutes until the onion begins to soften.  Add garlic &saute until mixture is translucent.
  3. Add the bell pepper &saute for 5-7 min. over medium heat until soft.
  4. Add tomato pulp to the pan & stir well.  Add spices & sugar, stir well & allow mixture to simmer over medium heat for 5-7 min. until it starts to reduce. Taste & spice according to preference.
  5. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4-5 eggs around the outer edge & 1 in the center. The eggs will cook over easy on top of the tomato sauce.
  6. Cover the pan & allow mixture to simmer for 10-15 min. or until the eggs are cooked & the sauce has slightly reduced.
  7. Garnish with chopped parsley. 
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