Description
This delicious Israeli egg and tomato dish makes a great meal any time of day. It is very flavorful and works well as a main dish or as an appetizer. Serve hot with tahini sauce and pita bread.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 onion, chopped
- 1 jalapeno pepper, sliced
- 1 large red bell pepper, chopped
- 2 tomatoes, coarsely chopped
- 2 tablespoons sweet paprika
- 2 tablespoons hot paprika
- salt and pepper to taste
- 1 (6 ounce) can tomato paste
- ¾ cup water
- ¼ teaspoon saffron
- ¼ cup chopped fresh parsley
- 6 eggs
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the garlic
- onion
- and jalapeno; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add the bell pepper and tomatoes.
- Cook the vegetables until the tomatoes have broken down and released their juices
- about 10 minutes. Stir in the sweet paprika
- hot paprika
- salt
- and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
- When the vegetables have a sauce-like consistency
- add the saffron and parsley. Crack the eggs on top of the sauce (as though you’re making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 6