Beyrouti Tacos Recipe

Sauté aromatics and tomatoes

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced tomatoes (or canned crushed tomatoes) and tomato paste. Bring to a gentle simmer.

Season the tomato mixture with ground cumin, sweet paprika, aleppo pepper (or red pepper flakes), sumac, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently, stirring occasionally, until the mixture reduces and thickens slightly, about 8–12 minutes. Taste and adjust seasoning.

Create shallow wells and add eggs

Make 6 small wells in the tomato mixture with the back of a spoon. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain soft, 6–9 minutes (cook longer if you prefer firmer yolks). For a more scrambled texture (as some Beyrouti variations use), gently stir the tomato around the eggs and lightly scramble to combine, cooking until eggs are just set, about 3–4 minutes.

Once eggs reach desired doneness, remove from heat and stir in chopped parsley and optional chopped mint. Drizzle a teaspoon of olive oil over the top.

While the tomato base simmers, heat 1 teaspoon olive oil in a separate skillet over medium-high heat. Add the ground lamb and break it up with a spoon. Sprinkle in ground coriander, ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until the meat is browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and keep warm.

If using the lamb, you can fold a portion into the tomato-egg mixture just before serving or reserve as a topping for assembly.

Warm the tortillas or flatbreads in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep wrapped to stay warm.

Spread about 1–2 tablespoons labneh or strained yogurt down the center of each warm tortilla. Spoon generous portions of the tomato-and-egg mixture onto the tortillas (about 1/6 of the panful per tortilla). If using spiced lamb, add 1–2 tablespoons on top of each portion.

Top each taco with pickled red onions, crumbled feta, and a few cilantro leaves. Add a small drizzle of harissa or hot sauce to taste. Finish with a squeeze of lemon and a light sprinkle of extra sumac or smoked paprika if using.

Optional: add microgreens or arugula for brightness and texture. Serve immediately while eggs are warm.

Arrange tacos on a platter and garnish with additional parsley, mint, and a final drizzle of olive oil. Serve with lemon wedges and the Best Bloody Mary’s in town if desired.