Wasfetna

Egg sandwich

Scrambled eggs with onion and tomato in warm Arabic bread with labneh and za'atar.

Vegetarian

Egg sandwich
Cooking time
15 min
Hands-on time
15 min
Difficulty
Easy
Calories
580
Contains
Gluten, Dairy, Eggs

The quick morning sandwich. The tomato and onion are cooked until the tomato's water has evaporated, because watery tomato soaks the bread at once, then the eggs cook over low heat until set but still moist.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the eggs

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Frying pan — Low heat and gentle stirring so the egg stays soft.

Method

  1. Sauté the onions and tomatoes in butter until the tomato water evaporates.

    6 min
    You’ll know it’s ready when

    There is no liquid in the pan.

    Tip: Watery tomatoes instantly moisten the bread.

  2. Whisk the eggs with salt and pour them in, stirring gently over low heat.

    5 min
    You’ll know it’s ready when

    The eggs are firm and moist, not dry.

  3. Heat the bread, spread with labneh, and stuff it with eggs and a sprinkle of thyme.

    4 min
    You’ll know it’s ready when

    The bread is warm and the filling is hot.

What this teaches

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