Ingredients

serves 4

　　2 cloves garlic, crushed

　　1 tablespoon extra-virgin olive oil

　　1 pound tomatoes, peeled and chopped

　　1 teaspoon sugar

　　Salt and pepper

　　2 tablespoons chopped mint leaves or flat-leaf parsley

　　4 eggs

　　

Step 1

In a large skillet, heat the garlic in the oil, then add the tomatoes, sugar, salt, and pepper.

　　

Step 2

Cook for 10 minutes and stir in the mint or parsley. Crack the eggs open and drop them whole into this sauce. Cook until they set.

　　

Variation

Step 3

You may stir the eggs a little to have a creamy scramble.

　　

Step 4

Fry 1 chopped onion in 2 tablespoons of oil till golden before adding the garlic.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf