Egyptian Eggs with Spiced Tomatoes and Gluten-Free Flatbread

Ingredients

• 4 large Eggs
• 1 tablespoon Olive Oil
• 1/4 medium Onion
• 1 clove Garlic
• 1 cup Canned Diced Tomatoes
• 1/2 teaspoon Cumin
• 1/4 teaspoon Paprika
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro
• 2 piece Gluten-Free Flatbread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Crack the 4 large eggs into a medium bowl. Add 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper to the bowl. Whisk the eggs vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
2. 2Place a 25.4 cm non-stick skillet over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 1 tablespoon of olive oil to the skillet. Once the oil shimmers, add the 1/4 medium onion, finely diced, and the 1 clove of garlic, minced, to the skillet. Cook, stirring occasionally, for 3 to 4 minutes, until the onion pieces are translucent and softened.
3. 3Add the 1 cup of canned diced tomatoes (undrained), 1/2 teaspoon of cumin, 1/4 teaspoon of paprika, 1/4 teaspoon of chili powder, the remaining 1/8 teaspoon of salt, and the remaining 1/8 teaspoon of black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (approximately 121.1-135°C / 120-135°C) and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
4. 4Pour the whisked eggs directly into the simmering tomato sauce in the skillet. Let the eggs cook undisturbed for 30 seconds to begin setting, then gently push the cooked egg from the edges towards the center with a spatula. Continue to cook, stirring gently every 30-60 seconds, for 3 to 5 minutes, until the eggs are set but still moist and creamy, with no liquid egg remaining.
5. 5Remove the skillet from the heat. Finely chop the 2 tablespoons of fresh cilantro and sprinkle it evenly over the cooked eggs. Serve immediately with the 2 pieces of gluten-free flatbread, warmed slightly in a toaster or microwave, for dipping.

Substitutions

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