This Armenian-inspired tomato, pepper, and egg breakfast combines tender vegetables, gently simmered eggs, and tangy brined white cheese in a fragrant paprika-and-cumin tomato sauce. Served with traditional lavash and fresh parsley, it's a satisfying, protein-rich breakfast that brings warm regional flavors to the table in just 25 minutes.
Estimated nutrition
Per serving
Based on 2 servings
The ingredients changed after these numbers were calculated, so they may be out of date.
- Calories
- 430 kcal
- Protein
- 22 g
- Carbs
- 29 g
- Fat
- 26 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: AI estimate from the recipe text (not matched ingredient by ingredient)
Ingredients
Loading serving controls…Tomato & Pepper Base
- 1 tbsp olive oil (15 ml)
- ½ cup finely diced yellow onion (80 g)
- 1 medium red bell pepper, diced (120 g)
- 2 medium ripe tomatoes, diced (250 g)
- 1 garlic clove, minced (3 g)
- ½ tsp sweet paprika
- ¼ tsp ground cumin
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
Eggs & Toppings
- 4 large eggs
- ½ cup crumbled Armenian-style brined white cheese (75 g)
- 2 tbsp chopped fresh parsley (8 g)
For Serving
- 100 g plain lavash bread, divided into 2 portions
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ground Cumin ¼ tsp With tomatoes; adds earthy warmt
- Dried Mint ¼ tsp Add during the last minute for herbal freshness
Instructions
- 1
Soften the vegetables — 5 minutes: Heat 1 tbsp olive oil in a large nonstick skillet (approximately 10 inches/25 cm) over medium heat. Add the diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened but not browned.
- 2
Build the tomato sauce — 8 minutes: Add the diced tomatoes, minced garlic, paprika, cumin, salt, and black pepper. Stir well and cook uncovered over medium-low heat for 7–8 minutes, stirring occasionally, until the tomatoes break down into a thick, spoonable sauce. Reduce the heat if the garlic begins to brown.
- 3
Cook the eggs — 5–7 minutes: Crack all four eggs directly into the simmering tomato and pepper mixture. Gently stir with a wooden spoon or spatula, mixing the eggs evenly into the vegetables. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the eggs are fully set but still soft and moist. The eggs should blend naturally with the tomato sauce, creating a traditional Armenian-style breakfast rather than separate poached eggs.
- 4
Add the cheese and parsley — 1 minute: Sprinkle the 75 g crumbled Armenian-style brined cheese evenly over the eggs and tomato sauce. Cover for approximately 1 minute to warm the cheese. Remove from the heat and scatter the chopped parsley over the skillet.
- 5
Serve with lavash: Divide the eggs and tomato mixture between two plates, giving each person two eggs. Serve immediately with 50 g lavash per person for scooping up the sauce.
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