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
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
1/4 cups fresh parsley, chopped for garnish
1/4 cup fresh mint, chopped for garnish
- 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.
- 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.
- 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.
- Add parsley and mint to garnish.