April 19

Type: Breakfast lunch or dinner
Prep time: 
Cooking time: 
Total time: 
Serves: 4
A Middle Eastern Dish
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 2 red or green peppers, chopped
  • 8 fresh plum tomatoes, roughly chopped
  • 2 cans Italian plum tomatoes, San Marzano
  • ½ teaspoon red pepper flakes
  • 2 teaspoons paprika
  • 1 teaspoon salt, or to taste
  • ½ cup vegetable bouillon
  • 4 large eggs
  • zatar spice mix, for serving
  • 4 pita breads, warmed
  1. Place large saute pan over medium heat, add and heat oil.
  2. Add onion and saute until lightly browned.
  3. Add garlic and peppers, and saute 2 minutes more.
  4. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
  5. Add paprika, salt, pepper etc. Stir for 1 minute.
  6. Add vegetable broth and bring to a full boil.
  7. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed.
  8. Taste and season with salt and pepper.
  9. Gently crack eggs into pan, taking care not to break yolks.
  10. Simmer until whites solidify but yolks remain runny, about 5 minutes.
  11. Put equal portions of vegetables and eggs into 4 serving bowls.
  12. Sprinkle with zatar to taste, and serve with warm pita bread.


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Posted April 19, 2010 by trotsig in category "Uncategorized

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