This is a classic Israeli dish made with basic ingredients but the finished product is very impressive. A great recipe which works well for brunch or dinner.
The basic recipe needs onions, tomatoes, garlic, eggs, fresh herbs & seasonings. Based on the ingredients you have on hand, you can play around with the other optional stuff.
I like to add sun-dried tomatoes for added saltiness and omit the feta.
If you want an extra nutrition boost, add a handful of kale, spinach or rainbow chard.
You can enjoy this with some crusty bread, pita or just by itself.
Serves - 2
What you need-
2 tbsp olive oil
1 onion, thinly sliced
2 tomatoes, finely chopped
2 tbsp tomato puree
1 red pepper, thinly sliced (optional)
5 - 6 sun-dried tomatoes (optional)
2 garlic cloves, minced
1/4th tsp cumin powder
Sprinkle of feta (optional)
Handful of fresh coriander & parsley
Putting it all together-
1.Heat the olive oil in a small frying pan, if you are making a larger quantity, use a larger frying pan.
2. Add the onions and peppers, salt & pepper. Cook till just softened. 3. Add the garlic, cook for a further 2 mins. Sprinkle the cumin powder, tomato puree and cook for a couple of minutes.
4. Add the fresh tomatoes with the splash of water and simmer uncovered until reduced and thick.
5. Taste & adjust the salt. Add a splash of water if the mix gets too dry. 6. Add in the fresh coriander & parsley.
7. Make two wells in the thick sauce & break an egg into each. Cover and cook on low heat until the whites are just set.
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