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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a small pan over medium heat.
Add chilli paste, garlic, and onion; sauté until soft and fragrant.
Add cherry tomatoes, salt, pepper, turmeric, cumin, and coriander.
Cook until tomatoes soften and release their juices.
Gently mash to form a thick, rustic sauce.
Make small wells and crack in the eggs.
Season eggs lightly with salt, cover, and cook until whites are just set.
Uncover and finish with fresh coriander, chilli oil, and parmesan.
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Serve hot with Lebanese bread.
Can I adjust the spice level?
Yes, adjust the amount of chilli paste to your taste.
What can I use instead of Lebanese bread?
You can use any flatbread or crusty bread as an alternative.
How do I know when the eggs are done?
The eggs are done when the whites are just set and the yolks are still runny.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce in advance and reheat before adding the eggs.
What if I don't have fresh coriander?
You can substitute with parsley or omit it altogether.
