Can I make this dish spicier?
Yes, you can add a pinch of red pepper flakes with the tomatoes or drizzle with a little hot sauce before serving.
BREAKFAST
Iraqi Flatbread with Eggs and Tomatoes (Khubz Ma'a Bayd wa Tamata)
Discover the comforting flavors of a traditional Iraqi breakfast with this recipe for Khubz Ma'a Bayd wa Tamata. Warm, tender flatbread serves as the perfect base for beautifully cooked eggs and a vibrant topping of fresh, ripe tomatoes. It's a wonderfully satisfying and straightforward dish, ideal for a nourishing start to any morning.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced tomato and cook for 3-4 minutes, stirring occasionally, until softened.
02
Stir in the chopped fresh parsley and cook for 1 minute more. Remove the tomato and parsley mixture from the skillet and set aside.
03
Add the remaining 1 tablespoon of olive oil to the same skillet. Crack the eggs directly into the skillet, spacing them apart.
04
Season the eggs with salt and black pepper. Cook the eggs over medium-low heat for 3-5 minutes, or until the whites are set and the yolks are still slightly runny (or cooked to your preference).
05
While the eggs are cooking, gently warm the Iraqi flatbreads in a separate dry skillet over low heat for 1-2 minutes per side, until soft and pliable.
06
Place one warm flatbread on each serving plate. Carefully slide 2 cooked eggs onto each flatbread.
07
Spoon the reserved tomato and parsley mixture evenly over the eggs and flatbreads. Serve immediately.
About This Recipe
Discover the comforting flavors of a traditional Iraqi breakfast with this recipe for Khubz Ma'a Bayd wa Tamata. Warm, tender flatbread serves as the perfect base for beautifully cooked eggs and a vibrant topping of fresh, ripe tomatoes. It's a wonderfully satisfying and straightforward dish, ideal for a nourishing start to any morning.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, sprinkle a pinch of sumac or za'atar over the finished dish. You can also add a finely diced onion to the tomatoes for more depth.
Easy Substitutions
If Iraqi flatbread is unavailable, use pita bread, naan, or any soft, thick flatbread. Feel free to add other herbs like mint or cilantro with the parsley. Feta cheese can be crumbled over the top for a salty tang.
Storage & Reheating
This dish is best enjoyed fresh. Leftover components can be stored separately in airtight containers in the refrigerator for up to 1 day, but the eggs and flatbread will not have the same texture when reheated.
Serving Suggestions
Serve with a side of fresh cucumber slices and olives. A cup of hot black tea or strong Arabic coffee complements this breakfast perfectly. You can also offer a small bowl of labneh (strained yogurt) for a creamy addition.
Common Mistakes
Overcooking the eggs: Aim for slightly runny yolks for the best texture. Using cold flatbread: Always warm the flatbread to make it soft and enjoyable. Not seasoning adequately: Eggs and tomatoes benefit greatly from proper seasoning with salt and pepper. Overcrowding the pan: Cook eggs in batches if your skillet isn't large enough to give them space.
Frequently Asked Questions
What kind of tomatoes work best?
Ripe, flavorful tomatoes like Roma or vine-ripened tomatoes are ideal.
Can I use scrambled eggs instead of fried?
While fried eggs are traditional, you can certainly scramble them and then spoon them onto the flatbread with the tomato mixture.
MORE TO KNOW
The key to this dish is using fresh, ripe tomatoes and good quality olive oil. Iraqi flatbread, or khubz, is traditionally baked in a tandoor-like oven, resulting in a soft, chewy texture with a slightly smoky flavor. If using store-bought flatbread, warming it gently helps restore its softness and enhances the overall experience. Don't overcrowd your skillet when cooking the eggs; cook them in batches if necessary to ensure even cooking.
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