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Extract from The Mezze Cookbook • By Salma Hage • Published by Phaidon


$ $ $ $ $
• • • • •
10 mins

The Mezze Cookbook
This is what I think of when I want to conjure up a Middle Eastern breakfast. It’s a one-pan dish, so it’s easy to prepare, hearty, and rich; just as home on the mezze table as it is at the beginning of the day. If I have roasted peppers around, I’ll often coarsely chop them and stir them in with the tomatoes.

preparation time: 10 minutes
cooking time: 45 minutes
serves: 4

Posted by Phaidon Published See Phaidon's 9 projects » © 2024 Salma Hage / Phaidon · Reproduced with permission.
  • Step 1

    Heat a generous splash of olive oil in a skillet or frying pan over medium heat. Add the onion and a pinch of salt and cook for 8–10 minutes, until soft and sweet. Stir in the peppers, garlic, and chopped cilantro (coriander) stalks and cook for a further 5 minutes, until the pepper is starting to soften and take on some color. Push the peppers and onion to the side of the pan, then add the spices to the exposed pan. Toast for 1 minute, then stir through the pepper and onion. Add the cherry tomatoes and stir to combine. Cook for another 5 minutes, until you feel the tomatoes begin to soften. Add the chopped tomatoes and sugar, and turn the heat down to medium–low. Simmer for 15 minutes, to let the flavors develop and the sauce thicken.

  • Step 2

    Make four little wells in the mixture and crack in the eggs. Turn the heat up to medium–high and cook the eggs for 6–8 minutes until the whites are set. If necessary, cover the pan with a lid to cook the eggs through.

  • Step 3

    Dot the yogurt around the pan and scatter over the cilantro (coriander) leaves. Serve with toasted flatbreads at the center of your mezze table.

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