🍳 Eggs with tomato (baid tamat)

Name: Eggs with tomato (baid tamat)
Total time: 20 min
Yield: 2
Cuisine: Gulf · Arabian Peninsula
Ingredients: 4 eggs; 3 ripe tomatoes, chopped; 1 onion, finely chopped; 15 g butter; ½ tsp black pepper, ¼ tsp turmeric, salt; 1 green chili, chopped (optional), and chopped coriander to serve

Origin: Gulf · Arabian Peninsula

292kcal

per serving · 200 g

146kcal

per 100 g

20 gProtein10 g / 100 g

20 gFat10 g / 100 g

8 gCarbs4 g / 100 g

Baid tamat is an everyday Gulf breakfast of eggs cooked down with tomatoes and onions. The onion is softened in a little butter, the tomatoes are cooked until jammy, and then the eggs are stirred in until just set, seasoned with black pepper and often a pinch of turmeric or cumin. It is soft, savoury and slightly tangy, served hot straight from the pan and scooped up with flatbread.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein10 g protein per 100 g — 27% of the calories

Not veganbecause of: egg, butter

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

eggtomatoonionbutterblack pepper

Recipe

2 servings20 min

Ingredients

4 eggs
3 ripe tomatoes, chopped
1 onion, finely chopped
15 g butter
½ tsp black pepper, ¼ tsp turmeric, salt
1 green chili, chopped (optional), and chopped coriander to serve

Method

Melt the butter in a frying pan and cook the onion over medium heat until soft and golden, about 5 minutes.
Add the tomatoes, chili, turmeric, black pepper and salt and cook for 8–10 minutes, stirring, until the tomatoes break down into a thick sauce.
Lower the heat, crack in the eggs and stir gently until just set and still soft.
Sprinkle with coriander and serve hot.

How to make it lighter

Use half the butter, or a teaspoon of oil, and let the tomatoes cook in their own juice.
Make it with 3 eggs and an extra tomato and onion for a bigger, lighter pan.
Serve it with cucumber, extra tomato and fresh herbs on the side for a fuller plate without many extra calories.

History

Eggs cooked with tomato are a common home breakfast across the Arabian Peninsula, from Kuwait and Bahrain to the UAE and Oman, and are known by the Gulf dialect name baid tamat.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →