Malawach with hard-boiled eggs, grated tomato and schug

Name: Malawach with hard-boiled eggs, grated tomato and schug
Prep time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Israeli and Mediterranean
Ingredients: 240 g Frozen uncooked pareve malawach (2 flatbreads (from a packet of 5 × 120 g), kosher pareve, from the freezer section); 220 g Eggs (4 medium eggs, weighed without shells, cooked in their shells); 250 g Tomatoes, vine or round (2 very ripe tomatoes); 15 g Fresh coriander (½ bunch, including stems, washed and checked); 7 g Hot green chillies (1 small hot green chilli with its seeds; remove half the seeds for mild heat); 5 g Garlic (1 clove); 1.5 g Ground cumin (1 g in the schug, 1 pinch over the eggs); 0.3 g Ground cardamom (1 pinch, in the schug); 10 g Extra virgin olive oil (1 tbsp, in the schug); 5 g Lemon (1 tsp juice); 3.5 g Fine salt (¼ tsp for the tomato, ¼ tsp for the schug, 1 pinch over the eggs)

25 min20 min hands-on easy2/5pareve686 kcalper serving

breakfastspicyvegetarian

Israel's Yemeni breakfast: a flaky flatbread browned in a frying pan and served piping hot, torn by hand and dipped in grated tomato, with hard-boiled eggs and green coriander and chilli schug.

Method

Place the 4 eggs in a 16–18 cm saucepan, cover with cold water to 2 cm above them and bring to the boil over a high heat (6–8 minutes). As soon as the water comes to a rolling boil, reduce to a medium-low heat and simmer gently for 8 minutes. Have a bowl of very cold water ready alongside, with ice cubes if possible.
While the water heats, make the schug: chop the coriander and its stems, the chilli and its seeds and the peeled garlic clove very finely, then crush in a mortar (or on the board with the flat of the knife) with 1 g cumin, the cardamom and 1.5 g salt, until you have a coarse green paste. Transfer to a small bowl and loosen with the olive oil and lemon juice. Taste: the schug should be lively, very fragrant and distinctly hot.
Halve the tomatoes and grate them flesh-side down over a bowl on the coarse side of the grater, holding the skins against your palm, until only the skins remain; discard these. Season with 1.5 g salt (¼ tsp), stir and taste: the tomato should be fresh and well seasoned, with nothing else added. Have the schug and tomato ready before starting the flatbreads.
After the eggs have simmered for 8 minutes, drain off the hot water and immerse them in the very cold water for 5 minutes. At the same time, heat both non-stick frying pans, dry, over a medium heat for 2 minutes. Remove the separating sheet from the underside of each flatbread, place the still-frozen flatbread in its pan, then peel away the top sheet as soon as it comes loose (after about 30 seconds). Cook both flatbreads at the same time for 3–4 minutes per side, pressing lightly with a spatula: they are ready when both sides are golden and blistered and the edges separate into flakes.
While the second sides cook, peel the eggs under a trickle of water, starting at the broad end: the yolks should be set and bright yellow, with no grey ring. Halve them and sprinkle with the remaining 0.5 g salt and a pinch of cumin.
Serve straight from the pan, with a whole piping-hot flatbread on each plate and two halved eggs, and place the bowls of tomato and schug in the middle of the table. Tear the flatbread by hand and dip it in the tomato; everyone adds their own schug to taste, either mixed into the tomato or spread on the flatbread.

On your plate

Recipe

686 kcal · protein 22 g · carbs 54 g · fat 41 g

Quantities per person

120 g Frozen uncooked pareve malawach
110 g Eggs
125 g Tomatoes, vine or round
7.5 g Fresh coriander
3.5 g Hot green chillies
2.5 g Garlic
0.75 g Ground cumin
0.15 g Ground cardamom
5 g Extra virgin olive oil
2.5 g Lemon
1.75 g Fine salt

Cooking tips

Check the packet for the pareve label (פרווה): some brands of malawach are made with butter and are therefore dairy. The dough already contains plenty of fat: never add any to the pan. Common sizes weigh 120–160 g: allow one flatbread per person; for 160 g flatbreads, lower the heat slightly and allow an extra 1 minute per side. With only one pan, keep the first flatbread uncovered on a rack in the oven at 120°C while the second cooks (never under a tea towel: the steam softens the layers), or serve each one straight from the pan. The oven can also be used in a pinch: 200°C conventional (180°C fan), with frozen flatbreads on baking parchment, for 15–20 minutes, turning halfway through; they will be less soft in the centre. Schug keeps for 4 days in the fridge under a thin layer of oil, so make a double batch. Haminados eggs prepared the day before (cooked overnight for about 8 hours in the oven at 95–100°C, in a closed casserole with onion skins, a drizzle of oil and enough water to cover) are the traditional accompaniment to malawach; the hard-boiled eggs can also be cooked the day before.

Equipment : 16–18 cm saucepan, bowl of cold water, 2 non-stick frying pans, 24–28 cm, wide spatula, coarse grater, mortar or chopping board and knife, 2 bowls

Israeli Yemenite Jewish breakfast (malawach, grated tomato, hard-boiled egg and schug), using shop-bought frozen malawach cooked in a dry frying pan, as it is in Israel.

Malawach with hard-boiled eggs, grated tomato and schug

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On your plate

Recipe

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240 g	Frozen uncooked pareve malawach 2 flatbreads (from a packet of 5 × 120 g), kosher pareve, from the freezer section
220 g	Eggs 4 medium eggs, weighed without shells, cooked in their shells
250 g	Tomatoes, vine or round 2 very ripe tomatoes
15 g	Fresh coriander ½ bunch, including stems, washed and checked
7 g	Hot green chillies 1 small hot green chilli with its seeds; remove half the seeds for mild heat
5 g	Garlic 1 clove
1.5 g	Ground cumin 1 g in the schug, 1 pinch over the eggs
0.3 g	Ground cardamom 1 pinch, in the schug
10 g	Extra virgin olive oil 1 tbsp, in the schug
5 g	Lemon 1 tsp juice
3.5 g	Fine salt ¼ tsp for the tomato, ¼ tsp for the schug, 1 pinch over the eggs