Malawach with Hard-Boiled Egg
A beloved Yemeni-Jewish breakfast staple featuring flaky, buttery-style fried dough served with a jammy hard-boiled egg and savory tomato dip.
Ingredients
- •4 frozen Malawach dough discs
- •4 large eggs
- •2 tablespoons neutral vegetable oil (for frying)
- •2 large ripe tomatoes, grated
- •1 tablespoon tomato paste
- •1 clove garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon ground black pepper
- •1/4 teaspoon ground cumin
- •1 tablespoon Zhug (optional, for heat)
- •Fresh cilantro or parsley for garnish
Instructions
- 1
Place the eggs in a small pot, cover with cold water, bring to a boil, then reduce heat and simmer for 8 minutes; drain and transfer to an ice bath before peeling.
- 2
While the eggs cook, prepare the tomato dip by combining the grated tomatoes, tomato paste, garlic, salt, pepper, and cumin in a small saucepan over medium heat.
- 3
Simmer the tomato mixture for 10 minutes until slightly thickened, then remove from heat and set aside.
- 4
Heat a non-stick skillet over medium heat and add a half-tablespoon of oil.
- 5
Place one Malawach disc into the skillet and fry for 3-4 minutes per side until golden brown and puffed with distinct flaky layers.
- 6
Repeat the frying process for the remaining discs, adding a little more oil as needed.
- 7
Serve each warm Malawach on a plate topped with a halved hard-boiled egg, a generous spoonful of the tomato dip, and a dollop of Zhug if desired.
💡 Chef tips
- Keep the Malawach discs frozen until the very moment you put them in the pan to ensure the layers separate properly.
- For a smoother tomato dip, you can blend the ingredients before simmering, though a rustic texture is traditional.
- If you want to save time, the tomato dip can be made up to two days in advance and stored in the refrigerator.
✅ How it should turn out
The finished dish features a golden, shatteringly crisp dough that is tender inside, paired with the rich, savory warmth of the spiced tomato dip and a perfectly cooked egg.