Different ways to eat eggs in Middle Eastern breakfast recipes

by SARAH KHALIL

Staff Writer

When cooking your eggs in the morning, they don’t have to be plain and boring; there are various ways to enjoy eggs with a hint of Middle Eastern taste. The following recipes are very popular in parts of the Middle East. Although they are mainly enjoyed during breakfast, they can be eaten during any time of day. These recipes are healthy and easy to make and use affordable, common ingredients.  

Fava bean eggs  

The first recipe is a way to enjoy eggs with beans. Fava beans are called “ful” in the Arabic language. They have a unique taste and are used in many creative ways. You can enjoy fava beans on their own or add other ingredients to them, such as eggs and vegetables. This recipe can be served with pita bread or any other type of bread. It is best when the bread is toasted or warm.  

Ingredients: 

• 2 eggs, beaten. 
• 1 (15 oz.) can fava beans  

• 1 medium-size cucumber, diced
• 1 medium-size tomato, diced 
• 1 tbsp. olive oil  
• Splash of sesame seed oil (optional) 
• 1 ½ tbsp. salt 

• ¼ tbsp. black pepper powder  
• 1 ½ tbsp. cumin powder 
• ½ tbsp. chili powder (optional) 

Instructions: 

1. Strain out the water from the canned fava beans. 
2. Add the fava beans into a bowl and mash the beans using a fork. 
3. Add the cucumber and tomato. Mix the ingredients until they are well combined.  
4. Add the salt, black pepper, cumin and (optional) chili powder. Mix all of the ingredients together.  
5. Heat up the skillet with olive oil on medium-high heat. 
6. Add the eggs (scrambled). Stir occasionally for 4-6 minutes, depending on how you like the consistency of the egg.
7. Remove the skillet from heat and let the eggs cool.  
8. Transfer the eggs into a separate bowl. 
9. Add the mixture of fava beans and vegetables on top of the eggs. 
10. Add a splash of sesame seed oil on top (optional). 

Shakshuka  

This dish is packed with flavors and nutrients, and it consists of a mixture of eggs and vegetables. The word shakshuka simply means “a mixture” in the Arabic language. This recipe can be served with pita bread or any other type of bread.  

Ingredients: 

• 4 eggs  
• 3 cloves of garlic, diced  
• 1 medium white onion, diced 
• ½ bell pepper, diced  

• 1 (10 oz.) can of unsalted diced tomato  
• 1 tbsp. olive oil  
• 1 tbsp. salt 
• ¼ tbsp. black pepper powder 
• 2 ½ tbsp. paprika  

• 2 tbsp. cumin powder 
• ½ tbsp. chili powder (optional) 
• Chopped cilantro for garnish (optional)

Instructions:  

1. Heat up the skillet with olive oil on medium-high heat.  
2. Add the garlic and onion. Stir for 2-3 minutes or until it starts to change colors. 
3. Add the bell pepper and stir occasionally for 2 minutes. 
4. Add the salt, black pepper, paprika, cumin and (optional) chili powder, stirring until these are well mixed.  
5. Add the canned diced tomato and stir until it is well mixed. Lower the heat to medium-low and let simmer, uncovered, for 10 minutes.  
6. Create four empty circles in the pan. 
7. Crack the four eggs, one in each of the circles. 
8. Cover the skillet and let the food cook for 8-10 minutes, depending on how you like the consistency of the egg.
9. After the eggs are cooked to your desired liking, turn off the heat and let it cool.  
10. Add chopped cilantro on top (optional).

White cheese eggs  

White cheese is one of the most popular types of cheese in the Middle East. It’s the key to transforming any dish, and it has a soft texture that melts in the mouth. This recipe is the best way to combine eggs with cheese and vegetables, and it is made with few ingredients. The addition of the white cheese adds extra creaminess and texture to the dish. This recipe can be served with pita bread or any other type of bread, but it’s best if the bread is toasted.  

Ingredients: 

• 2 eggs  
• 1 medium-size tomato, diced 
• 1 small white onion, diced  
• 4 oz. Middle Eastern white cheese  
• ¼ tbsp. cumin  

• Pinch of salt 
• Pinch of black pepper powder 
• Cilantro for garnish (optional) 

Instructions: 

1. In a pan, boil the eggs for 12-15 minutes over medium-high heat.  
2. Remove the pan from heat and let the eggs cool. 
3. Peel off the eggshell. 
4. Put the eggs in a bowl, and mash the eggs using a fork. 
5. Add the tomato and onions, using a fork to mash all of the ingredients together. 
6. Add the white cheese. Mash well using a fork until the ingredients are well mixed. 
7. Add salt, cumin and black pepper. Mix the ingredients until they are well combined.  
8. Add cilantro on top (optional).