This traditional Israeli dish is most often served for breakfast, but works equally as well for any meal.  

6 vine ripe tomatoes, chopped

2 green peppers, chopped

2 garlic cloves, peeled and finely diced

1 large yellow onion, chopped

1 jalapeno pepper, finely chopped

6 eggs

1/2 cup tomato sauce

1 tsp coriander

1 tsp paprika

1/2 tsp cumin

1 tsp pure cane or unrefined sugar

salt and pepper

olive oil

1/4 cups fresh parsley, chopped for garnish

1/4 cup fresh mint, chopped for garnish


  1. On medium high heat, add onions, peppers, garlic, spices, a pinch of salt and a pinch of pepper to a large cast iron skillet and cook with olive oil for about 10-15 minutes or until the vegetables have softened. 
  2. Reduce heat to low and add tomatoes, tomato sauce and sugar.  Simmer for 20-30 minutes or until you see the mixture begin to reduce and become thick.
  3. Use a spook to make 6 indentations in the mixture and crack an egg into each one.  Cover the skillet and cook until the egg whites are set.
  4. Add parsley and mint to garnish.