Iraqi
Bayd wa Tamat
A simple Iraqi breakfast of ripe tomatoes cooked down in oil until sweet and jammy, then finished with eggs. It is usually eaten straight from the pan with warm samoon or flatbread.
Ingredients
- Large eggs4
- Ripe tomatoes, finely chopped or grated4 medium
- Yellow onion, finely chopped1 small
- Sunflower oil or ghee3 tbsp
- Ground turmeric1/4 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Fresh flatbread or samoonto serve
Method
- Heat the oil or ghee in a wide skillet over medium heat.
- Add the chopped onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden.
- Stir in the turmeric, then add the chopped or grated tomatoes and salt.
- Cook the tomatoes for 8 to 10 minutes, stirring occasionally, until they collapse into a thick sauce and the oil begins to show at the edges.
- Crack the eggs directly into the tomato mixture.
- Gently break the yolks and fold the eggs through the tomatoes, leaving some soft curds rather than stirring constantly.
- Cook for 2 to 3 minutes, until the eggs are just set but still tender.
- Sprinkle with black pepper and serve immediately from the pan with warm flatbread or samoon.
Common questions
Can I substitute the tomatoes or use canned tomatoes instead of fresh ripe tomatoes?
Yes. Use canned crushed tomatoes or finely chopped canned tomatoes if fresh ones are out of season. Cook them a little longer so the excess liquid evaporates and the sauce thickens before adding the eggs.
How long should the eggs cook so they stay tender and not dry?
After adding the eggs, cook only 2 to 3 minutes over medium heat. Stop when the whites are just set and the yolks are still soft. The eggs will keep cooking slightly from the pan’s heat.
What are the most common mistakes when making bayd wa tamat?
The biggest mistakes are not cooking the tomatoes down enough and over-stirring the eggs. If the sauce is too watery, the eggs won’t set well. If you stir constantly, you lose the soft curds that make the dish appealing.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a spoonful of water if needed. The eggs will firm up, so reheat only until warm.
What is the best way to serve it, and what bread works best?
Serve it immediately straight from the pan with warm flatbread or samoon for scooping. It also works with pita or crusty bread, but soft bread is best for picking up the thick tomato sauce and tender eggs.