I can not believe how quickly another year has passed and here we are in another glorious month of Ramadan.  Ramadan Kareem my dear readers, hoping you all have had a good start to Ramadan this year.  The first several days take a bit getting used to and then it smoothing sailing along. Well at least I hope it will! Its really hot and humid here in New York, where ever you maybe I hope that you are having a nice and comfortable Ramadan.

Ramadan is always very special time of the year, fasting always makes me crave various foods and when I get home from work, I rush into the kitchen to begin cooking.  I cook, I clean and I set the table for for iftar and iftar is always welcomed with a big relief and rewarded well.  Another important meal is sahur, yes waking up in the middle of the night is not pleasant but it plays a huge roll in keeping our energy level high and balanced through out the day.

After, I’ve cleaned up and washed the dishes from iftar, I stay in the kitchen a few extra minutes and make small preparations for sahur.  Hence, between iftar, sahur and sunrise our time is very constrained and taking those extra few minutes to prepare makes sahur a little bit more easier for me.

One of my favorite foods to prepare for sahur, is eggs in various ways.  Since its summer and tomatoes are in abundance, I thought I’d share a great summer skillet eggs in tomato sauce.


This recipe and sahur image first appeared in the newly published ‘Portakal Agaci’ Magazine, Istanbul, Turkey, July 2013, for a ‘Ramadan night in New York City’ feature I was honored to be a part of.

Skillet Egg in Tomato Sauce
serves 6


  • 4 tablespoons olive oil
  • 2 medium onions diced small
  • 4 large tomatoes diced small
  • salt for taste
  • black pepper for taste
  • 4-5 basil leaves
  • 6 large eggs
  • grated kashaval for garnish


  1. Heat oil in large skilled for medium heat. Add in diced onions season with salt and saute until soft.
  2. Remove the skins from the tomatoes. Cut into cubes, add into the onion, season with salt. Saute and cook until tomatoes are soft and have a loose sauce. 15-20 minutes.
  3. With the back of a wooden spoon, make a well into tomato sauce and crack 1 egg into well. Repeat process with remaining 5 eggs. Arrange the basil’s on top.Season with salt and black pepper.
  4. Cook until whites are set and yolks are cooked.
  5. Top with a sprinkle of cheese and serve with sauce immediately from the skillet.


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  1. Lubna Karim on 24 Jul 2013 at 12:50 AM #

    That’s an lovely suhoor recipe…Congrats on being featured…..Love that table setup for Suhoor…Happy Fasting…Have a blessed Ramadan….

    Waiting for your reply in Facebook…..

  2. Efsus on 04 Aug 2013 at 11:41 AM #

    New York’ta sahur… Tebrikler!:)

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