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Hadassah_cookbook
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| Submitted: |
| 2012-02-21 |
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| Prep Time: |
| 10-15 minutes |
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| Difficulty Level: |
| Quick & Easy |
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| Category: |
| Pareve |
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| Meal: |
| Breakfast | | Lunch | | Brunch | |
| Course: |
| Main Dish | |
| Health Conscious: |
| not specified | |
| Cuisine: |
| Israeli |
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| Cooking Method: |
| Fry |
| Occasion: |
| not specified |
| Main Ingredients: |
| not specified |
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| Source: |
| Hadassah Everyday Cookbook |
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| Bracha: |
| SheHakol |
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 A favorite rom my cookbook Hadassah Everyday Cooking |
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| Ingredients |
2 tablespoons olive oil
1 small onion, chopped
1 red pepper, seeded and chopped
1 28-ounce can whole, peeled plum tomatoes
5 cloves garlic, diced
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon cayenne powder
2 heaping teaspoons tomato paste
1/4 cup vegetable oil
4-6 large eggs
Red pepper flakes and za’atar for garnish (optional)
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| Preparation |
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1. Heat oil in a 12-inch sauté pan or cast-iron skillet. Add onions and pepper and sauté until softened, about 6 minutes.
2. Pour tomatoes and juice into a bowl and squeeze gently with your hands to break them up. Add crushed tomatoes (with juice) to the pan along with garlic, salt, paprika, cayenne powder, tomato paste and vegetable oil; cover. Bring to a simmer, uncovered and stir occasionally until mixture thickens slightly, 25-30 minutes.
3. Break desired number of eggs directly into pan, over the tomatoes. Cover and continue to cook until eggs are set, 5-6 minutes, carefully basting the eggs once or twice with sauce. Serve hot, sprinkled with red pepper flakes and za’atar, if desired. |
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