Levantine cuisine · Breakfast & Eggs

Bayd bi Basal Mhammar

Fried eggs on long-braised, deeply caramelized onions, finished with a generous dusting of sumac.

Ingredients · for 2 servings

• 4 onions
• 4 eggs
• 4 tbsp olive oil
• 1 tsp sumac
• 1/2 tsp cumin
• 1 pinch chili flakes
• 1/2 bunch parsley
• 1 flatbread
• Salt, pepper

Instructions

1. Halve the onions and cut into evenly thin half-rings, and coarsely chop the parsley leaves.
2. Warm olive oil in a wide pan over medium heat and braise the onions with 1/2 tsp salt for 20–25 min, stirring occasionally, until they collapse and turn deep golden brown.
3. Stir in cumin and chili flakes and toast for 1 min, until the spices are fragrant, then spread the onions evenly in the pan and press in four wells.
4. Crack an egg into each well, reduce the heat, and cover the pan.
5. Let the eggs set for 4–5 min, until the whites are completely white and firm but the yolks still wobble runny.
6. Sprinkle with salt, pepper, and plenty of sumac, top with parsley, and serve straight from the pan with warm flatbread.