Traditionally an Israeli dish, often made for breakfast- but I loved it for dinner, especially when paired with the Spiced Spaghetti Squash recipe (coming soon).
- 1/4 c. oil
- 1 small jalapeno, seeded and chopped finely
- 1 small yellow onion, chopped
- 5 garlic cloves, diced
- 1 TSP cumin
- 1 TSP paprika
- 28 oz can whole peeled tomatoes, with their juices
- 3 eggs
- 1/2 c. feta cheese, crumbled
- 3 TBSP parsley, chopped
Heat the oil in a large skillet over medium high heat, add the jalapeno and onion, stirring occasionally for 6 minutes, until the onions start to turn a golden brown. Add the garlic, cumin, paprika and cook for another 2 minutes. Pour the liquid from the tomatoes into the skillet, give the whole tomatoes a rough chop before adding them in as well, along with 1/2 c. water. Reduce the heat to medium and cook for 15 minutes. Crack the three eggs over top the sauce, cover with a lid, and cook about 5-7 minutes, until the whites are cooked through, try not to disturb the yolks. Sprinkle feta cheese and parsley over top and serve. Typically served with pita or warm toasty bread for dipping, but most of my guests ended up ditching the bread and paired it with the spaghetti squash.
Adapted from Saveur