Ingredients with Measurements:
- 2 cups lahoh (Somali flatbread)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup diced tomatoes
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Crack the eggs into the skillet and season with salt and pepper.
3. Cook the eggs until the whites are set and the yolks are still runny, about 4 minutes.
4. Remove the eggs from the skillet and set aside.
5. Add the lahoh to the skillet and cook for 2 minutes, flipping once.
6. Add the tomatoes and cook for an additional 2 minutes.
7. Place the fried eggs on top of the lahoh and tomatoes.
8. Sprinkle with the chopped parsley and serve.
Time:
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Temperature: Medium heat
Serving Size: 2
Nutritional Information:
Calories: 437
Fat: 22g
Carbohydrates: 42g
Protein: 15g
Substitutions for Ingredients
- Lahoh: can be substituted with any flatbread of your choice
- Vegetable oil: can be substituted with olive oil
- Parsley: can be substituted with cilantro or basil
Variations:
- Add other vegetables such as onions, bell peppers, or mushrooms
- Add cheese for a more indulgent dish
- Add spices such as cumin, coriander, or chili powder for a more flavorful dish
Tips and Tricks:
- Make sure to cook the lahoh until it is golden and crispy
- Use a non-stick skillet to prevent sticking
- Use a spatula to flip the eggs and lahoh
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the lahoh with fried egg and tomato on a large platter with a side of yogurt or tahini sauce.
Garnishes:
Garnish with fresh parsley, diced tomatoes, and a sprinkle of chili flakes.
Pairings:
Pair with a side of hummus and a glass of iced tea.
Suggested Side Dishes:
- Hummus
- Tabbouleh
- Baba ghanoush
- Greek salad
Troubleshooting Advice:
- If the lahoh is not crispy enough, cook it for an additional 2 minutes.
- If the eggs are not cooked through, cover the skillet and cook for an additional 2 minutes.
Food Safety Advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny.
- Make sure to store the leftovers in an airtight container in the refrigerator.
Food History:
Lahoh is a traditional Somali flatbread that is made with a combination of flour, water, and yeast. It is usually served with a variety of toppings such as eggs, vegetables, and cheese.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
This dish can be served as a main course or as a side dish.
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Region: Somali