You must try this traditional Israeli dish. It’s easy to make and the results are spectacular (made this dish twice in one week).
- 2 tablespoons olive oil
- 1 big onion cut into small pieces
- 2-3 assorted peppers (red, green, yellow and orange), cut into small cubes
- 8 cloves garlic, crushed
- 6 tomatoes, cut into small cubes
- 3 tablespoons tomato paste
- 2-4 tablespoon chicken stock
- 1/2-1 teaspoon cumin
- Salt and pepper, to taste
- 1-2 hot peppers (optional)
- 6-8 eggs
- 1/2 cup chopped parsley, for garnish
- Heat the oil in a wide pan and stir-fry the onion and the peppers; add the garlic and continue stir-frying for 2 minutes.
- Add the tomatoes and cook, continuing to stir, for approx. 5 minutes.
- Add the tomato paste and cook, continuing to stir, for another 2 minutes.
- Add water, cumin, salt, pepper, and hot pepper, if using.
- One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
- Cover and cook for 10 minutes or less, until the eggs are cooked through to your liking.
- Sprinkle with parsley and serve.
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