bohemianwanderer – Start your weekend right with Sami Tamimi’s comforting and flavorful twist on the traditional frittata. This rich, herb-filled dish blends the vibrant tastes of the Middle East with the heartiness of a classic brunch. Known as ijeh in Palestine, the frittata-like dish features courgettes, leeks, peas, fresh herbs, and eggs. Tamimi enhances this foundation with a deeply satisfying mix of aubergines, tomatoes, and fava beans.
One of the standout recipes in his brunch repertoire is aubergine and fava beans with eggs. The dish uses pantry staples like canned fava beans, which cooks across the region often rely on for quick and nourishing meals. Tamimi highlights the dish’s flexibility—cooks can omit the eggs to make it vegan or add feta for extra creaminess.
A jar of homemade sumac onions brings tang and texture to the plate. The cook soaks thinly sliced onions overnight in vinegar, lemon juice, and sumac to create a sharp, citrusy garnish that balances the stew-like base. These onions keep well in the fridge for up to three weeks and complement many other dishes.
The recipe calls for roasting aubergines at high heat to develop a deep, smoky flavor. The cook then combines them with tomatoes, garlic, ginger, and spices like cumin and cinnamon to build a bold, complex sauce. When the cook returns the aubergines to the pan, they absorb the tomato-rich mixture and create a luscious consistency, perfect for scooping up with fresh bread.
Rich, Nourishing and Customizable: A Brunch to Savor
Tamimi’s preparation involves cracking eggs directly into the bubbling stew and simmering them gently until the whites set. The result is tender eggs nestled in a thick, flavorful sauce, ideal for scooping up with flatbread or crusty sourdough. He suggests swirling the whites gently with a fork to help them set evenly, taking care not to break the yolks.
The versatility of this dish shines through. Tamimi encourages substitutions, like using other tinned beans if fava beans aren’t on hand. The dish can also be adapted for various diets—vegan, vegetarian, or protein-boosted with cheese. Even without GPS-like precision in measuring ingredients, the dish always delivers warmth and satisfaction.
Garnishing with fresh coriander and a drizzle of olive oil elevates the presentation and deepens the flavor. The final touch—those vibrant sumac onions—adds brightness and acidity, cutting through the stew’s richness.
This frittata-inspired brunch is more than a meal; it’s a celebration of comfort, heritage, and creativity. It highlights the beauty of cooking with everyday ingredients while embracing bold flavors and regional techniques. Whether you’re hosting friends or enjoying a slow morning, this dish offers depth, flexibility, and heart in every bite.
