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1
Make the scallion-tomato sauce In a large skillet, heat the olive oil.
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2
Add the scallion whites and garlic and mix well.
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3
Cover and cook over low heat, stirring occasionally, until tender, about 5 minutes.
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4
Add the baharat and cook, stirring, for 1 minute.
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5
Add the tomatoes, season with salt and pepper and bring to a simmer.
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6
Cook over moderately low heat, stirring occasionally, until softened and saucy, about 10 minutes.
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7
Add the scallion greens and cook until tender, 2 minutes longer.
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8
Scrape the mixture into a small bowl and let cool to room temperature.
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9
Make the sandwiches Heat a large nonstick skillet.
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10
Melt 1 1/2 tablespoons of the butter in the olive oil.
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11
In a medium bowl, beat the eggs with a fork.
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12
Add them to the skillet, season with salt and pepper and cook over moderately low heat, stirring, until curds start to form, 4 to 5 minutes.
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13
Stir in the remaining 1 1/2 tablespoons of butter and cook until the eggs are just set, 1 to 2 minutes longer.
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14
Arrange 1 slice of cheese on the bottom of each English muffin.
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15
Spoon 1 tablespoon of the scallion-tomato sauce evenly on the cheese and top with half of the eggs.
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16
Repeat with the remaining cheese, scallion-tomato sauce and eggs.
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17
Close the sandwiches and serve.
