An Israli (but originally North African) dish, this is simple, quick, and made with things that we usually have on hand. Michelle made it tonight within 25 minutes, most of that cooking time. She said it was about 5 minutes of actual prep. The end result: a new favorite. 🙂
- 2T olive oil
- 1 jalapeños, stemmed, seeded, and finely chopped (more if you like it spicy)
- 1/2 small yellow onion, chopped
- 3 cloves garlic, crushed then sliced
- 3/4 teaspoon ground cumin
- 1/2 tablespoon paprika
- 14-ounce can (small) whole peeled tomatoes, keep juices
- Kosher salt, to taste
- 3 eggs
- 1/4 cup feta cheese, crumbled
- 1/2T (1.5t)chopped flat-leaf parsley
- Sour dough bread slices, for serving
- Heat oil in a 12 in skillet or pot (we use a dutch oven), heating at medium-high heat.
- Add chilies and onions and cook until they are soft and golden brown (~6 min)
- Add garlic, cumin, paprika. Cook, stirring frequently, until garlic is soft, a mere 2 minutes.
- Pour juice in, then mash tomatoes by hand as you add them in, and break them apart with your spoon. (We are all about reducing the number of dishes here.)
- Add 1/4 C of water.
- Reduce heat to medium and simmer. Stir occasionally until it has slightly thickened, about 15 minutes. Season sause with salt.
- Crack eggs over sauce so that the eggs are evenly distributed across the sauce’s surface.
- Cover and cook until yolks are set, about 5 minutes. That should learn ‘m.
- Using a spoon, baste the whites of the eggs with the tomato mixture. Make sure not to break the yolk. That would be, like, bad.
- Sprinkle with the feta, let it melt.
- Serve over the bread / pitas, and sprinkle the parsley over.
This makes for 2 full meals, or a light-ish 3 meal.’
Based off of a Smitten Kitchen recipe.