Middle Eastern Eggs Benedict
I love brunch. Not only because it’s a time to get boozy with friends and family during the day, but mainly because there are so many fun food options! You can have sweet and savory items all part of the feast in the same course, and everyone will be excited about it. Of course, Christmas brunches are the king of all brunch events in our house. Truly, an amazing spread with Tina’s cinnamon rolls, Baba’s omelette, mimosas, and copious amounts of tea and coffee.
Our Middle Eastern Eggs Benedict recipe is something easy and fun you can add to your brunch menu! The recipe can be doubled or tripled or quadrupled (you get the idea) for your next brunch menu. It has a lovely creamy texture with a nice tang from the lebne and sweetness from the pomegranate molasses. If you are curious about poaching an egg with no fancy gadgets, check out our tutorial video below!
We love keeping the brunch tradition alive and welcome any comments, fun memories, or brunch suggestions on our comments below! Brunch on!
Middle Eastern Eggs Benedict
Ingredients
- 1 pita bread
- 2 eggs
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1.5 tbsp chopped onion
- 3/4 tsp bahar (Check out our baharat recipe if you are unable to find a premade mix)
- 1/4 tsp salt
- 1/4 lb ground beef
- 2 tbsp tomato sauce
- 1 tsp pomegranate molasses
- 1 red or yellow pepper
- lebne
- sumac
Sauce
- 1 tsp minced garlic
- 1 tsp chopped onion
- 1/4 cup tomato sauce
- 3 tbsp olive oil
- 5 cherry tomatoes
- 1 sprig of thyme
- cayenne pepper
Instructions
Prepare ground beef base
- Combine raw ground beef, bahar, and salt
- Heat olive oil in a pan on medium high and add onion. Periodically mix onion
- Once onion is translucent, mix in ground beef. Once ground beef is halfway cooked, add tomato sauce and pomegranate molasses. Turn heat to medium low and let cook until the ground beef is fully cooked. Periodically mix
- Slice yellow or red pepper into strips. In a separate pan, grill the cut pepper with a dash of salt and some olive oil
Prepare sauce
- Heat olive oil in small saucepan on medium high heat.
- Add onion. Cook onion until translucent then add garlic.
- Once garlic has cooked for about 30 seconds, add tomato sauce, cherry tomatoes, and sprig of thyme. Once mixture starts boiling, turn heat to low and let simmer.
- Option to add cayenne pepper and salt to taste. Once sauce is complete, remove sprig of thyme
- Start to assemble the eggs benedict: Toast pita bread and add a layer of lebne sprinkled with sumac. Layer ground beef then grilled peppers.
Poach Eggs (see our video on how to poach eggs below)
- Bring a medium sized pot filled 3/4 with water to a boil
- Add pinch of salt and white vinegar to boiling water
- With a wooden spoon, stir the boiling water to create a cyclone. Once you have a consistent cyclone in the middle of your pot, quickly crack your egg into the center of the cyclone
- For a slightly runny egg, cook for about 3 minutes and remove with a slotted spoon
- Complete constructing your eggs benedict by adding two poached eggs on top of the grilled peppers and topping with prepared sauce
Notes
