Fried Eggs with eggplants, pomegranate

October 15, 2010  •  Category:


If there was one fruit that I have been eagerly waiting all summer, it is the pomegranate. There are  two varieties in the orchard, one which is  sweet and suitable for eating;  the other  is sour, only suitable for molasses.

The good news is Beirut is stuffed with juice shops and you can order a tall fresh and sweet  pomegranate juice for less than $2. The US dollar is widely used in Lebanon and is the currency of choice.

A rural dish from Chef Ramzi’s Culinary Heritage of Lebanon which consists in making pita croutons, frying eggplant chunks, dressing them with sumac, garlic, pomegranate molasses and olive oil. Topping the plate with eggs fried in olive oil.

If all that frying is problematic, then of course the croutons can be brushed in olive oil lightly and toasted; the eggplants can be treated in the same manner and the eggs can be poached.


  • 1 large loaf of thin pita bread, cut in small squares
  • olive oil, as needed
  • 2  eggplants. large variety (or one pound of the small eggplants)
  • 2 pomegranates
  • 6 eggs
  • 1 tablespoon of sumac
  • 1 tablespoon of pomegranate molasses
  • 3 cloves of garlic, mashed
  • 1 lemon, juiced
  • salt, as needed


  1. Place the pita croutons in a 325F oven, sprinkle a bit of olive oil on the surface, mix it well and bake for 15 minutes until the croutons are browned and crisp. (Or fry in oil, the traditional way!)
  2. Peel the eggplant and cut in slices. Sprinkle some salt and let them sweat for one hour. Rinse the salt off with a towel and fry or roast in the oven with some olive oil brushed on the surface, until they are soft and browned in spots.
  3. Cut the eggplants in chunks. Make the dressing: mash the garlic and place in a bowl, add one tablespoon of pomegranate molasses, a couple of tablespoons of fresh lemon juice, a tablespoon of sumac and 1/3 cup of olive oil.
  4. Seed the pomegranate and place the seeds aside. Heat some oil and fry the eggs, set them on paper towels to soak up the oil.
  5. Assemble the dish. Mix the dressing and pour onto the eggplant chunks, mixed with the pomegranate seeds. Place the eggplant mixture on top of the pita croutons and place the fried eggs on top of that. Serve.


12 Comments  •  Comments Feed

  1. Devaki says:

    Dear Joumana – I LOVE this – it reminds a little of caponata…so wonderful with the addition of pomegranate and sumac. The eggs with it? WOW – I have only ever had eggs over potatoes and okra but this is lovely.

    Hugs, Devaki @ weavethousandflavors

  2. Lyndsey says:

    You are so lucky to be able to get pomagrated juice so easy and fresh! I love this egg dish, it is so interesting and something that I would like to try!

    Have a great weekend.

  3. momgateway says:

    I’ve been thinking of how to use the lovely pomegranates I got from the store. Thanks for this post!

  4. Mimi says:

    This look like such a delcious combination of flavors and textures.

  5. Nadia says:

    wowww, a beautiful breakfast. i love pomegranates too and how lucky are you to have fresh pomegranate juice at your fingertips! 🙂

  6. deana says:

    Joumana, I just mentioned you and your pomegranates on my blog… seems pomegranates are in the air! I never knew that there was an un-sweet pomegranate or that it was what was used to make the molasses, thanks for the info! I do love eggplant with pomegranate and mint… the eggs are a lovely touch and make a whole meal!

  7. Sushma Mallya says:

    looks like a completely meal…very delicious…

  8. Nazarina says:

    You can bet your bottom dollar that I am making your fried egg and pomegranate dish for breakfast! Every so now and again, I get a recipe from people like you that just spells enjoyment!
    Sorry for my absence, I was very much occupied with my little all consuming munchkin!

  9. Krista says:

    Oh wow! I’ve only ever had the sweet pomegranates. They grow like mad in California. 🙂 This dish sounds wonderful and I’d have to stick to the frying method. Delicious!

  10. Jimmy says:

    I LOVE your blog , recipes , and every little story you share with us. Today I bought Vines leaves and I’m doing mehchi tomorrow 😉
    Kisses from Nice – France

  11. Cherine says:

    I bet this dish tastes heavenly good!

  12. SYLVIA says:

    This is a one dish supper, when I come home from work famished, I want something effortless and easy, this recipe is so wonderful, I love breakfast for supper, these eggplants are far from ordinary, and he pomegranate seeds are like a bag of jewels dropped on the plate.

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