Saudi-Style Spiced Tomato and Egg Skillet

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A Saudi Arabian take on the classic poached egg dish, this skillet simmers eggs in a deeply spiced tomato sauce seasoned with cumin, coriander, cardamom, and dried black lime (loomi). It is a popular weekend breakfast across Saudi homes, served bubbling hot straight from the pan with torn flatbread for scooping.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 14 gProtein
• 620 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the spiced tomato base

• 2 tablespoons ghee or olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 fresh green chilies, sliced (optional)
• 1 tablespoon tomato paste
• 6 ripe tomatoes, roughly chopped (about 600 g)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cardamom
• 1 dried black lime (loomi), cracked and seeds removed
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper

For the eggs and garnish

• 4 to 6 large eggs
• 1/3 cup chopped fresh parsley and cilantro, mixed
• 2 tablespoons crumbled akkawi or feta cheese (optional)
• 1 tablespoon pomegranate seeds (optional)
• Warm khubz or pita bread, for serving

Directions

1. Heat the ghee in a 10-inch cast-iron or heavy skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened and lightly golden, 6 to 7 minutes.
2. Add the garlic and green chilies and cook for 1 minute until fragrant. Sprinkle in the cumin, coriander, turmeric, smoked paprika, and cardamom, and stir for 30 seconds to bloom the spices.
3. Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes and the cracked dried black lime. Season with salt and pepper. Simmer uncovered for 10 to 12 minutes, mashing any large tomato chunks, until the sauce thickens and the oil begins to glisten at the edges.
4. Use the back of a spoon to make 4 to 6 shallow wells in the sauce. Crack one egg into each well, taking care not to break the yolks. Season the eggs lightly with a pinch of salt.
5. Reduce the heat to low, cover the skillet, and cook for 6 to 8 minutes, until the egg whites are fully set but the yolks remain soft and jammy. Check at 5 minutes to avoid overcooking.
6. Sprinkle the herbs, cheese, and pomegranate seeds over the top, if using, and finish with a light drizzle of olive oil. Serve the skillet immediately at the table with warm bread for tearing and dipping.
7. Encourage diners to scoop up runny yolks with the spiced sauce and bread. Leftover sauce keeps refrigerated for up to 2 days; reheat and crack fresh eggs in to finish.

Cook’s Notes

• Dried black lime (loomi) is the signature Saudi touch here; if unavailable, substitute with 1 teaspoon of fresh lime juice plus a pinch of ground sumac for tart depth.
• For the richest sauce, use very ripe summer tomatoes and remove their seeds, or substitute a 400 g can of crushed San Marzano tomatoes.
• Covering the skillet is essential to set the tops of the eggs without flipping them; if the whites are not setting, add a tablespoon of water and cover for another minute.
• Make it heartier by stirring 200 g of cooked ground lamb or sliced merguez sausage into the sauce before cracking in the eggs.
• Leftover sauce is excellent tossed with pasta or spooned over grilled halloumi the next day.

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