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My Filipino mom would cook a similar version of this. Sauté fresh chopped tomatoes in olive or canola oil till it turns into a sauce .To this, she either added a tablespoon (or more) of fish sauce or soy sauce. Cook another 5- 10 min. Scramble eggs in another bowl, add to tomato sauce and cook until eggs are set, to this add chopped green scallions/ onions. Cook another min or 2. Serve with steamed rice
Indian/Pakistani way is to use tomoto chilli salt onion fresh coriander, cook it in same way but add chilli powder and salt to egg and coriander. u can also make without tomatoes with just onions. tastes really good try it.
These make scrambled eggs even better, which I didn’t think was possible. Thanks for sharing!
I agree with Sheetal. In India, we call it akuri (in my language, gujarati) or bhurji. Its real tasty and very often made. Tastes better with some cheese (what doesnt!) and either on toast or some hard bread or chapatis.
The world is one big kitchen, I say.
We make another version of this in India and it’s pretty staple breakfast fare. We add a little cilantro and chillies to the tomatoes and onions, with some red chilli powder and salt as well before pouring in the eggs. Eaten hot and fresh with loads of butter laden bread or buns. Yummyyyyyyyy!
My friend from Russia makes these eggs the same way but she adds sour cream to the beaten eggs. Added calicum. Really good.
Do you really cook the tomatoes for 40 minutes? Or should that say 4 …
Great question. 40 minutes is correct. The tomatoes are cooked for a good long time. ~Elise
I grew up eating this for breakfast! My Filipino mom would first saute garlic, onion, and tomatoes in olive oil, let that sauce simmer, and then add the eggs. It’s one of my favorite preparations for scrambled eggs. It’s interesting how this recipe is made all over the world.
Wendy! We also make these in Israel, called Shakshuka. Makes me very happy to hear they are made in Saudi Arabia as well, food only brings people closer.
This is a very good recipe. I was cooking for one, so I used two eggs, 1/4 onion, two large kitchen spoonfuls of diced tomato (maybe 4-6oz), and two cloves of garlic; I also added some granulated chipotle pepper to the eggs.
I came across this site debating on what I should have for breakfast and I’m actual eating it right now, I think it’s great! I’m going to be making this for many more years to come, thanks!
This recipe sounds like the way I do my zucchini. I peel, slice and dice the zucchini, fry it in olive oil with chopped onion and slices of garlic, then add the tomatoes and simmer it a few minutes. Last, I break a couple eggs and stir them into the mixture. When I serve it I sprinkle it with Romano cheese. Nice fresh home baked French bread with butter goes very well with it.
One of my favourite recipes. It is great on toast.And best of all – good for you (low cal, 2 of your 5 a day, vitamins etc).
To Audrey – any vegetable oil could do but olive oil is far tastier and far healthier!
We also make these eggs in Saudi Arabia, we call it Shakshoka :)
We make eggs this way too! Central America, El Salvador at least! We call it tomatada!
I love your site and love your recipes.
Sometimes I find strong similarities between some of your receipes and the recipes of my country. I am Turkish :)
I guess, around all mediterranian countries there are different versions of this recipe.
And I would like to write our own Turkish version here:
Our Ingredients are : Onions or Spring Onions*, Garlic*, Diced Tomatoes, Green Chillies (preferably non-hot ones) I’m adding here the link for the pic of it, so that you can understand better. http://tr.wikipedia.org/wiki/Resim:Biber.JPG
Fresh parsley and Eggs.
The recipe is simple, you heat the oil, fry the onions and peppers, add garlic, add tomatoes. Just when the tomatoes are cooked but still juicy add the beaten eggs. Cook them until the egg whites are no longer soggy, but the meal is still juicy. Add parsley leaves, mix and serve immediately with bread. I love to add cubed feta cheese just before I serve the food.
*If this meal is going to be a breakfast treat, we either do not use onion and garlic, or use only spring onion. Bon Appetit! :)
We eat this in Malta. We call it balbuljata.
LOL! We eat this here in Pakistan, with dried red chilli’s and fresh green chilli’s added, and we call it “Khagina”! =D
I tried this recipe and it turned out great! I’m so gonna impress my mom when I go home with this recipe =)
Great recipe! I served them on a portobello mushroom, and they were wonderful. :)