First, prepare the traditional tomato dip (resek). Grate the ripe tomatoes into a bowl using the coarse side of a box grater. Discard the skins. Mix in 1 tablespoon of olive oil and a pinch of salt. Set aside.

In a small bowl, whisk the eggs together with the milk, chopped chives, salt, and pepper until frothy.

Heat a large non-stick frying pan over medium heat. Place one frozen Malawach round in the dry pan (the dough is buttery enough).

Cook for about 2-3 minutes on each side until the dough is golden brown, puffed up, and flaky. Remove the Malawach from the pan and set it aside on a plate.

Add a teaspoon of butter or oil to the same pan. Pour half of the egg mixture into the pan, swirling it to cover the bottom like a thin omelet.

While the egg is still wet on top, immediately place the cooked Malawach round directly on top of the egg. Press down gently so they adhere.

Cook for another 1-2 minutes until the egg is fully set underneath. Carefully flip the combined Malawach and egg over to crisp up the bread side for 30 seconds if needed.

Slide onto a serving plate with the egg side facing up.

Spread a generous amount of the grated tomato dip and a little zhug (if using) down the center.

Roll the Malawach up like a wrap or burrito and serve immediately while hot and crispy. Repeat with the second Malawach.