This breakfast takes a little bit of extra time in the morning, but is completely worth it. Tomatoes and veggies with eggs cracked in the mix makes for a flavour-packed and gluten-free Israeli dish.
I adapted this recipe from a Vegetarian Times issue that I received a few months back. It looks awesome and tastes even better, along with the fact that it’s pretty basic and healthy. I was a little worried about the egg whites being too runny but they weren’t at all; everything was cooked all the way through.
I made this a 2-person recipe but if you have more to serve than just double the portions, it works just as well. Also, if you’re short for time in the morning, make the tomato mix the night before, then just heat it up in a frying pan in the morning and then cook the eggs as instructed.
- 1 tsp. olive oil
- 1/2 medium-sized onion, chopped
- 1/2 yellow bell pepper, cubed
- 1/2 tsp. chili flakes
- 1 tsp. hot sauce
- 1 clove garlic, minced
- 3/4 cup fresh tomato, cubed
- 1/2 tsp. ground cumin
- 1 tbsp. tomato paste
- 2 large eggs
Heat oil in a medium-sized skillet then add onion and bell pepper on medium-low heat. Sauté for roughly 8 minutes. Add chili flakes, hot sauce and garlic, and let simmer for another minute. Add tomatoes and cumin, and season with salt and pepper, if using.
Cover and cook for minutes. Take the lid off, and cook for 6 to 8 minutes uncovered until the tomato mixture thickens. Stir in tomato paste and cook for another minute. Reduce heat to lowest temperature and make 2 “cavities” in the mixtures (holes for your eggs to fit in).
Break 1 egg into a small dish and pour it into one cavity. Do this with the other egg as well. Sprinkle a small amount of salt on each egg, cover, and cook for 8 to 10 minutes until the egg whites are firm.
Vegetarian Times suggests to serve this with pita bread, cottage cheese, fresh fruit and baguettes.