Scrambled eggs in ghee with onion, tomato, cumin, and turmeric, finished with fresh cilantro — a hearty Hijazi-style suhoor dish, served with warm tamees bread.
Ghee is a staple of the Hijazi kitchen — used in qallaba, haris, and eggs at suhoor.
Its distinctive aroma and rich flavor make it a top choice for those who want eggs with an authentic taste.
In a small pan over medium heat, melt the ghee until it melts and takes on a light golden color and a distinctive aroma.
Add the onion and sauté for three minutes until it wilts and turns golden. Add the hot pepper for those who like heat.
Add the chopped tomato, cumin, turmeric, and salt, and leave on the heat for three minutes until thickened into a sauce.
Crack the eggs into the sauce and stir with a wooden spoon. Leave for two minutes, then stir until fully cooked and distributed in strands through the sauce.
Pour the eggs onto a plate, sprinkle with cumin and pepper, and garnish with cilantro. Serve with warm tamees bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Eggs with Ghee, Hijazi Style, and how to fix them:
Take it off the heat immediately and start again with a fresh amount. Burnt ghee is bitter and cannot be salvaged.
Cover the pan and lower the heat. Steam keeps the eggs moist.
Halve the ghee. Too much ghee overpowers the egg flavor.
Remove the seeds before chopping. Seedless pepper is tastier and less sharp.
One day. Reheat in a pan with a spoon of water.
Cooked eggs clump after thawing.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| ghee | butter | 1:1 | Different but similar flavor. |
| ghee | olive oil | 1:1 | Lighter version but lacks the Hijazi flavor. |
| tamees bread | Arabic bread | 1:1 | More widely available. |
| Ingredient | 1 person | 2 people | 4 people |
|---|---|---|---|
| Eggs | 3 | 6 | 12 |
| Local ghee | 20 g | 40 g | 80 g |
| Onion | 40 g | 80 g | 160 g |
| Tomato | 70 g | 140 g | 280 g |
Heat the ghee until it melts but do not let it boil. Overheated ghee loses its aroma and turns into regular oil. Ghee differs from vegetable ghee in aroma.
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