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Thinly slice the onion and mince the garlic. Set aside.

Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.

Add the minced garlic, ground cumin, black pepper, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the can of crushed tomatoes and add the salt. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld and the sauce to reduce slightly.

While the tomato sauce simmers, carefully crack and separate the eggs. Place the egg whites in a medium bowl and the egg yolks in a small dish, ensuring the yolks remain intact.

Uncover the skillet. Pour the egg whites directly into the simmering tomato sauce. Gently stir the egg whites into the sauce until they are mostly cooked and integrated, creating a fluffy, scrambled-egg-like texture within the sauce. This should take about 2-3 minutes.

Carefully place the reserved egg yolks on top of the hot tomato and egg white mixture, spacing them out evenly. Cover the skillet again and cook on low heat for 3-5 minutes, or until the egg yolks are set to your desired runniness. They should be warm through but still soft in the center.

Remove the skillet from the heat. Garnish generously with chopped green onions and a sprinkle of crushed dried rose petals, if using. Serve immediately, directly from the skillet, with pieces of flatbread for scooping.


Thinly slice the onion and mince the garlic. Set aside.

Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.

Add the minced garlic, ground cumin, black pepper, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the can of crushed tomatoes and add the salt. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld and the sauce to reduce slightly.

While the tomato sauce simmers, carefully crack and separate the eggs. Place the egg whites in a medium bowl and the egg yolks in a small dish, ensuring the yolks remain intact.

Uncover the skillet. Pour the egg whites directly into the simmering tomato sauce. Gently stir the egg whites into the sauce until they are mostly cooked and integrated, creating a fluffy, scrambled-egg-like texture within the sauce. This should take about 2-3 minutes.

Carefully place the reserved egg yolks on top of the hot tomato and egg white mixture, spacing them out evenly. Cover the skillet again and cook on low heat for 3-5 minutes, or until the egg yolks are set to your desired runniness. They should be warm through but still soft in the center.

Remove the skillet from the heat. Garnish generously with chopped green onions and a sprinkle of crushed dried rose petals, if using. Serve immediately, directly from the skillet, with pieces of flatbread for scooping.
