Qatari breakfast: Tomatoes and eggs recipe

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and chopped green chili; cook until fragrant, about 1 minute.

Add diced tomatoes and bell pepper; cook until tomatoes soften, about 5-7 minutes.

Sprinkle in salt, black pepper, cumin, and coriander; stir to combine.

In a bowl, whisk eggs until well combined.

Create a well in the center of the tomato mixture and pour in the eggs.

Gently stir the eggs into the mixture, cooking until just set, about 3-4 minutes.

Remove from heat and drizzle with lemon juice.

Garnish with chopped parsley before serving.

Allergens