Tomato Rice and Poached Eggs

Mayit Bandora u Bayd

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This is a popular and inexpensive meal from the rural villages in eastern Gaza.


  • 1 medium onion, chopped
  • Extra virgin olive oil
  • 3–4 tomatoes, liquefied in a blender, then whisked through a strainer


In a high-rimmed frying pan or skillet, sauté onion in 2 to 3 tablespoons of olive oil on medium heat until golden. Add the liquefied tomato, rice, salt, cumin, and black pepper and cook, partially covered, until rice is al dente.

Meanwhile, dip the torn bread quickly into the broth,