Beirut Breakfast

DIFFICULTY
Average Average
PREP TIME
Under 30 minutes. Under 30 minutes.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Beirut Breakfast
Let your taste buds wake up in Lebanon! Enjoy a delicious lebanese breakfast, with fried aubergine and poached eggs all mixed within a arimatic and hearty Beirut breakfast!
Main ingredients
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 500g canned tomatoes (pieces or whole)
  • 500ml tomato sauce
  • 100g mixed pickles (e.g. gherkins, Pearl onions, pumpkin)
  • 9 eggs
  • 4 stalks of celery
  • 1 aubergine
  • 4 cloves of garlic
  • 1 piece of ginger (the size of a thumb)
  • 1 pickled lemon
  • 1 lime
  • 1 flatbread
  • 4 chillies, dried (e.g. Aleppo Pepper)
  • 100ml olive oil
  • Oil for deep-frying
  • 100g flour
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp star anise whole
  • 1 tsp coriander seeds
  • 1 tsp paprika powder
  • 1 tsp lavender (or other dried flowers)
  • 1 tbsp zatar (or oregano + sesame)
  • 1 bunch of parsley
  • 1 bunch of dill

  • Method

  • 1
    Begin by grinding the dried chillies and all the spices except the lavender and the zatar in a mortar. Then, peel and chop the ginger and garlic and dice the celery.
  • 2
    Place half of the olive oil in a Le Creuset roaster and sauté the ginger, garlic and celery over a medium heat until translucent.
  • 3
    Once translucent, add the canned tomatoes, the tomato sauce, brown sugar and the ground spices. Let everything simmer for 30 minutes with the lid closed until the brown sugar creates a subtle caramel note. Stir frequently to prevent burning.
  • 4
    Meanwhile, cut the aubergine into approximately 2x2cm cubes and season with a little salt and pepper and heat the oil in a deep saucepan to around 180 degrees. Hold a wooden stick in the hot oil, if bubbles form on the stick, the oil is hot enough.
  • 5
    After having boiled, allow the auberinge cubes to dry.
  • 6
    Once dry, turn the aubergine cubes in flour, then in the egg and then again in the flour and fry them in the oil for 1-2 minutes until they are nice and crispy. Drain on kitchen paper.
  • 7
    Put the 8 eggs (without shell) in the tomato sauce and close the lid for 6-7 minutes. The goal is to cook the eggs in the tomato sauce so that the yolk is still slightly runny inside.
  • 8
    In the meantime, begin to chop the pickles and pickled lemon.
  • 9
    Place the fried eggplant cubes in a bowl or deep plate. Carefully lift 2 eggs per plate with a wooden spoon and plenty of tomato sauce out of the Le Creuset roaster and place on the aubergine cubes.
  • 10
    Garnish the plates with the pickles, the pickled lemon, the zatar, the flowers and the herbs - the hearty and aromatic Beirut Breakfast is ready! Of course, it goes well with heated flatbread and a large glass of iced tea!