Malawach with Grated Tomato, Green Zhug & Hard-Boiled Eggs

Name: Malawach with Grated Tomato, Green Zhug & Hard-Boiled Eggs
Total time: 30 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 4 frozen malawach or plain parathas; 4 eggs; 3 ripe Roma tomatoes; 1 bunch cilantro; ½ bunch parsley; 2 jalapeños; 4 garlic cloves; ½ lemon; ⅓ cup olive oil; ½ tsp cumin; ¼ tsp ground cardamom; salt; pepper

BreakfastIsraeli30 minServes 4495 kcal12 g protein

Photo: Ayala Sender · CC BY 2.0 · source

The Yemenite-Israeli Saturday breakfast: flaky, buttery pan-fried flatbreads torn and dragged through fresh grated tomato and fiery cilantro-jalapeño zhug, with sliced hard-boiled eggs.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

4 frozen malawach or plain parathas
4 eggs
3 ripe Roma tomatoes
1 bunch cilantro
½ bunch parsley
2 jalapeños
4 garlic cloves
½ lemon

From your pantry: ⅓ cup olive oil, ½ tsp cumin, ¼ tsp ground cardamom, salt, pepper.

Instructions

Lower the eggs into boiling water and cook 10 minutes, then cool in ice water and peel.
For the zhug, pulse the jalapeños (seeds in for more heat), 3 garlic cloves, the cilantro and parsley in a food processor until finely chopped. Pulse in the oil, lemon juice, cumin, cardamom and ½ tsp salt until spoonable.
Halve the tomatoes and grate the cut sides on a box grater into a bowl, leaving the skins behind. Grate in the last garlic clove and season with salt.
Cook the frozen flatbreads one at a time in a dry nonstick skillet over medium heat until puffed, golden and crisp, 3 to 4 minutes a side.
Serve the hot malawach with the grated tomato, zhug and sliced eggs for tearing and dipping.

Tip: Israeli and kosher markets sell frozen malawach; frozen paratha is a close cousin and works well. Zhug keeps a week in the fridge under a film of oil and livens up eggs, soups and sandwiches.