A typical Israeli dish just very well could be the most hearty, healthy and filling egg breakfast you could ever wish for on a weekend morning.
Give it a shot and be pleasantly surprised.
Extra-Virgin Olive Oil
1 Large Onion
1 Whole Pepper (any color)
4 Cloves of Garlic
Tomatoes or Canned Tomatoes
Crumbled Cheese (Goat, Feta, Parmigiana)
Coarse Sea Salt
Freshly Cracked Black Pepper
Ground Cayenne Pepper
The long simmering of the onions and peppers along with the cumin, paprika and cayenne pepper spice mix really lend a unique flavor to this dish.
Preheat oven to 350ºF (190ºC).
Slice the onions lengthwise and cut the pepper into long slivers.
Crush two cloves of garlic with the back of a knife and mince. Slice the other two thinly.
Quarter the tomatoes. If using canned (preferably San Marzano), leave as is.
Set aside 1 teaspoon of both the cumin and paprika and a 1/2 teaspoon of the cayenne pepper.
Mince a bunch of cilantro.
- Heat a medium sized pan (stainless steel or nonstick) over medium heat. Once hot, coat the bottom with extra virgin olive oil.
- Allow the oil a minute or two to heat up and add the onions and peppers. Let sit for 20 minutes stirring every 5 minutes or so.
- After the onions and peppers have softened and the aroma has filled your kitchen, add in the minced and sliced garlic cloves. Savor the fragrance and add the sea salt to taste.
- After one minute, add the spices and stir. Do not allow the garlic to burn.
- Once the spices are mixed well, add the tomatoes and freshly cracked black pepper. Let sit another 10 minutes, again stirring frequently.
- At this point, you should have a thickened red sauce. If not, let sit another 5-10 minutes. Once reduced, use a wooden spoon to make 4 holes in a diamond pattern, one at a time, in the sauce and crack an egg into each.
- Cover with crumbled cheese of your choice and move from stovetop to oven. Let bake 7-10 minutes. Once removed, top with minced cilantro and serve.
Enjoy and let me know your thoughts!