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Vegetarian, Maghreb and Middle East

Galayet bandora with bread

Galayet bandora is a Palestinian dish of tomatoes cooked down with garlic and chili, with eggs cracked in toward the end. It serves 4, takes 35 minutes, needs no real technique, and costs about €1.30 per person. The key is cooking it uncovered over high heat so the tomatoes roast and thicken instead of releasing their water.

Tomatoes sautéed with garlic and chili until jammy, the Palestinian galayet bandora, with good bread for scooping up every bit.

Galayet bandora with bread
Total time
35 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Galayet bandora is tomato given the time to become something else. After fifteen minutes over high heat, it turns from juicy wedges into a thick, dark sauce, concentrated by golden garlic and sharpened by fresh chili. The eggs cracked on top at the end cook gently in that hot sauce, the whites set while the yolks stay runny, pulling even more richness into the dish.

This is a weeknight dish, the one you make when the fridge has a few tomatoes that are a bit too ripe and you don't feel like fussing. Kids like dipping their bread into it, adults can spike their own portion with extra chili. Set the skillet in the middle of the table and let everyone dig in their own way.

The ingredients

4 people

Fruits and vegetables

  • Tomatoes 1.2 kg
  • Garlic 6 cloves
  • Fresh chili 1

Pantry

  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Dairy

  • Eggs 4

Allergens Gluten

The step by step recipe

  1. Cut the tomatoes into large wedges and thinly slice the garlic and chili.

    Keep the chili seeds in if you like real heat.

  2. Heat the oil in a large skillet, add the garlic and chili and let them perfume the oil for a minute.

    As soon as the garlic turns golden, move on so it doesn't turn bitter.

  3. Add the tomatoes, season with salt and cook over high heat, stirring occasionally. 15 min

    The water needs to evaporate, you should end up with a thick, dark sauce.

  4. Crack the eggs over the tomatoes, cover loosely and let them set. 4 min

    For the eggs, lower the heat and season with salt at the end so the yolks stay runny.

  5. Serve straight away with bread, everyone dips in.

    This is a sharing dish, you eat it right out of the skillet.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they release more sugar and build a richer sauce.
  • If the sauce is still watery after fifteen minutes, keep cooking it uncovered over high heat rather than extending the time with a lid on.
  • Crack each egg into a small cup before sliding it into the pan, that way you avoid shells and broken yolks.

The variations

  • Swap the fresh chili for a pinch of chili powder if you don't have one on hand, the flavor shifts slightly but the dish still works.
  • For a milder version for kids, remove the chili seeds or use just half a chili.
  • To save time, use canned crushed tomatoes instead of fresh ones, cooking time drops to about ten minutes.

What to serve it with

  • Fresh bread or pita for dipping
  • A side of plain yogurt
  • A fresh cucumber salad

Storage

The tomato sauce on its own, without the eggs, keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months. Reheat the sauce in a skillet before cracking in fresh eggs, cooked eggs don't reheat well.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can cook the tomato sauce up to two days ahead and keep it in the fridge. Reheat it in a skillet over high heat to bring back some texture, then crack in fresh eggs right before serving.

Can you make galayet bandora without eggs?

Yes, the garlic and chili tomato base is great on its own, as a side or spread on bread. It's also a good option if you want to prep it ahead and reheat it later.

What bread works best with this dish?

A classic baguette works well, but pita or a traditional Middle Eastern flatbread is even better for scooping up the thick sauce. What matters is having a crumb that soaks up the juices.

How do you tone down the chili for kids?

Remove the seeds from the chili before slicing it, they hold most of the heat. You can also use just half a chili and offer extra fresh chili on the side for adults who like it spicier.

How long does it take to make a galayet bandora with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a galayet bandora with bread?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a galayet bandora with bread cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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