Bahrain GP 2021: Bahraini Breakfast
I am thrilled to have the new Formula1 season start this weekend! We’ve already watched all the lead-ups, fan YouTube channel prediction shows, and of course, binge-watched Drive to Survive in one short weekend. We are ready for racing!
What better way to start the beginning of a new season than with a whole spread of dishes! For the opening race, I put together a Bahraini Breakfast feast!
Depending on the source there are many popular items involved in the makings of a full Bahraini Breakfast.
According to Destination Magazine, which has many articles about local cuisines and traditions, Bahraini Breakfast is, “the taste of Bahrain… it is unique and delicious, enjoying a mixture of eggs, noodles, legumes and breads, enhanced with a medley of Indian and Arabian flavors and spices.”
"Some of the must-have items in a Bahraini breakfast are:
Balaleet: Sweet vermicelli topped with an omelet.
Baydh Tomat (Egg and Tomato): Eggs scrambled with crushed fresh tomatoes.
Nikhee (Chickpeas): Chickpeas fried in a Bahraini-style sauce.
Alo Chab: Fried potato kababs.
Alo: Sautéed potatoes with Bahraini spices.
Khubz Tannoor: Traditional Bahraini flat bread.
Mihyawa: Traditional Bahraini flat bread with fish sauce.
Karak Chai: Tea brewed in evaporated milk.”
Making everything at home rather than enjoying a restaurant spread, I had to narrow the list down… a little. So I started with a common denominator in all Bahraini Breakfast must have lists: Baydh Tomat (Egg and Tomato). I personally can’t resist any fried potato dish, so Aloo Chop (Fried Spiced Potato Patties) was a must, and knowing how much I love other chickpea curries I decided to make Chole (Indian Spiced Chickpeas with Gravy), to sop up all the yumminess I also tried my hand at Khubz Tannour (Flat bread), and of course, breakfast would not be complete without Chai.
Here is the recipe for Baydh Tomat, more Bahraini Breakfast recipes to come!
Bahraini Baydh Tomat (Eggs with Tomato)
Serve 2-4 as part of a meal
4 eggs
salt and pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1-2 tbsp extra-virgin olive oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, diced
1 red chile
¼ cup cilantro, chopped
1. In a small bowl beat the eggs together with salt and pepper to taste.
2. In another small bowl mix the spices.
3. In a large pan sauté the onions in the olive oil until lightly browned, about 7-10 minutes.
4. Add the garlic and the red chile and cook for 1-2 more minutes.
5. Add the tomatoes and stir to combine, then add the spices as well as a pinch of salt and pepper and stir them in well. Add 2 tablespoons of water. Let cook on low heat for about 5-7 minutes till the tomatoes are soft.
6. Add the eggs and occasionally stir to break them up. Shortly before the eggs are done add the chopped cilantro.
Top with extra cilantro for serving if desired.
Adapted from Cardamom and Coriander
