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Bayd Mikli (tomato baked eggs): recipe illustration
Breakfast

Bayd Mikli (tomato baked eggs)

Eggs baked in a tomato sauce flavored with onion and pepper, served piping hot with bread. A very popular Lebanese breakfast or light meal, eaten straight from the baking dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

233 kcal per serving

Protein
11 g
Carbohydrates
5.7 g
of which sugars
3.9 g
Fat
18 g
of which saturated fat
3.6 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C.
  2. Thinly slice the onion and dice the pepper. Sauté them in the olive oil for 6 to 8 minutes over medium heat, until tender.
  3. Add the chopped garlic, paprika and cumin, then stir for 1 minute.
  4. Add the crushed or peeled mashed tomatoes and the tomato paste. Simmer for 8 to 10 minutes until the sauce thickens. Season with salt and pepper.
  5. Pour the sauce into a gratin dish or small ovenproof casserole. Make 6 small wells with a spoon and crack an egg into each.
  6. Bake for 10 to 12 minutes, until the whites are set and the yolks are still slightly runny.
  7. Sprinkle with chopped parsley and crumbled feta if using, then serve immediately with bread.

Variations and tips

Spicy version. Add a chopped green chili with the onion and a pinch of red pepper flakes to the sauce.

With what's available here. Canned tomatoes give a very consistent sauce all year round; feta can be replaced with fresh goat cheese.

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Original Ecomely recipe.