Prep Time | 10 mins
Cook Time | 20 Minutes
Serves 5 to 6
This traditional Israeli recipe is a great way to sneak vegetables into your brunch menu or easy weeknight dinner. Serve with warm pita, baba ganoush and greek yogurt and you'll have your guests coming back for seconds and thirds.
Recipe originally adapted from Tori Avey
• 1 tbsp olive oil
• 1/2 medium brown or white onion, peeled and diced
• 1 clove garlic, minced
• 1 medium green or red bell pepper, chopped
• 4 cups ripe diced tomatoes or 2 cans (14 oz. each)
• 2 tbsp tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne, add more for more heat!
• Pinch of sugar (optional, to taste)
• Salt and pepper to taste
• 5-6 eggs
• 1/2 tbsp fresh chopped parsley (optional)
• Over medium heat, warm olive oil in skillet. Add chopped onion, sauté until the onion begins to soften. Add garlic and continue to sauté mixture is fragrant.
• Add bell pepper, sauté for 5 - 7 minutes
• Stir in tomatoes and tomato paste. Mix in spices and sugar and allow mixture to simmer over medium heat for 5-7 minutes until it begins to thicken.
• Season with spices and sugar. Add salt and pepper to taste.
• Crack eggs one at a time on top of the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" on top of the tomato sauce.
• Lower heat slightly. Cover the pan. Let simmer for 10 - 15 minutes or until eggs are cooked to your preference.
• Garnish with parsley if desired