B-L-D Tomatoes and Eggs

Name: B-L-D Tomatoes and Eggs
Cook time: 30 min
Total time: 30 min
Cuisine: Tanzanian
Ingredients: 6 garlic cloves, minced; 2½ teaspoons Diamond Crystal kosher salt, divided; 1 teaspoon ground cumin; 1 (28- ounce/800 g) can whole peeled tomatoes; 4 large eggs; Feta cheese, crumbled, for serving; Cooked jasmine rice or crusty bread, for serving; Cooked jasmine rice or crusty bread, for serving; Olive oil, use vegetable oil; Olive oil, use vegetable oil; Scallions, use 1 medium yellow or red onion; Scallions, use 1 medium yellow or red onion; Scallions, use 1 medium yellow or red onion; Smoked paprika, use regular paprika; Smoked paprika, use regular paprika; Aleppo chili flakes, use red pepper flakes or Kashmiri red chili powder; Aleppo chili flakes, use red pepper flakes or Kashmiri red chili powder; Aleppo chili flakes, use red pepper flakes or Kashmiri red chili powder

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

Stewed tomatoes served alongside eggs is a breakfast I grew up eating often (see Ashraf’s Tomato Saag). This recipe calls upon the same pairing but can be enjoyed for any meal: breakfast, lunch, or dinner. Inspired by the flavors of North African and Palestinian shakshuka, the function of Chinese stir-fried tomatoes and eggs, and the method of Mediterranean menemen, these breakfast-lunch-dinner tomatoes and eggs are the ultimate multipurpose meal.

Ingredients

Sub-Saharan Africa
Tanzania
Dinner
Lunch
Main course
Breakfast
Vegetarian
Low carb
High protein
Low calorie

Ingredients

Method