December 17, 2009

Eggs with Tomatoes: Beid Franji

Last night I made a dish from my childhood, always a comforting favorite, Beid Franji. It is a simple recipe of eggs poached in tomatoes, which my mother always served over egg noodles. This recipe will make four servings, or fewer if you're feeling extra hungry.

one large onion, sliced
one green pepper, sliced
3 Tbs olive oil
2 cups coarsely chopped tomatoes, with their juice
4 eggs
salt and pepper

  1. Place oil and onion in a skillet; cook at high medium heat till onions begin to turn golden.
  2. Add peppers and cook onion/pepper mix till they begin to brown.
  3. Add tomatoes and juice. Cook for about 10 or 15 minutes, till tomatoes are softened and juice is somewhat reduced. Add salt and pepper to taste.
  4. Crack eggs into the tomatoes and poach till set to your preference. You can also scramble the eggs into the tomatoes.
  5. Serve hot over noodles, or any other base you prefer, or with bread.


  1. Altoon,
    Thanks for posting this recipe. I've forgotten about this one: you know me, not an egg fan. My family on the other hand, loves eggs.

  2. Is that Arab, Altoon? I would have guessed Southern Italian comfort food--looks like a good January dinner, when in recovery from Christmas over-indulgence.

  3. Yes, Susan, this is a middle eastern recipe that I grew up with. I found a variation of it in Claudia Roden's "The New Book of Middle Eastern Food", called Beid bi Tamaten (eggs with tomatoes). She writes that "Eggs have a very important place in the Middle Eastern kitchen".