Somali Canjeero Egg and Tomato Breakfast

Ingredients

• 5 large eggs
• 4 pieces canjeero or other soft flatbread
• 4 ripe tomatoes, chopped
• 2 tbsp neutral oil or butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 green chili, minced
• 1/2 tsp ground turmeric
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro

Steps

1. Heat the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and translucent.
2. Add the garlic, chili, cumin, and turmeric and stir for 30 seconds, until the spices smell toasted rather than dusty.
3. Add the tomatoes and cook for 10 to 12 minutes, pressing them down, until they collapse into a thick sauce and the pan looks jammy rather than watery.
4. Cook off that liquid properly. Adding eggs to a wet tomato base gives you soup rather than a set, spoonable dish.
5. Season the sauce with the salt and lower the heat.
6. Beat the eggs lightly with a fork, just until yolks and whites combine but still look streaky, and pour them over the tomato.
7. Stir slowly with a spatula for 2 to 3 minutes, dragging the setting egg into soft folds, and take the pan off the heat while it still looks slightly underdone; it keeps cooking in the hot pan.
8. Warm the canjeero for 20 seconds a side in a dry pan and serve the eggs over the bread with the cilantro and lime wedges.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.