This dish is often called ‘Moroccan Eggs and Tomatoes’ or ‘Israeli Eggs and Tomatoes’, but it is popular in many cultures. It can be served as a breakfast or luncheon dish. With a side of rice, it makes a quick and easy dinner entree.
Serves 3-4.
Ingredients:
- 1 Tbsp olive oil
- 1 c onion, minced
- 1-2 jalapeño peppers, stemmed, seeded and minced
- 3 cloves garlic, grated
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 tsp paprika
- pinch cinnamon
- 1-28 oz can crushed tomatoes (or 3 c fresh)
- 1 c water
- 1/2 c parsley, minced
- 4-6 eggs
Directions:
- In a large skillet over medium low heat, warm the oil. Add onions and saute until soft and golden brown, about 5 minutes.
- Add jalapeño and garlic and saute 1 minute. Stir in the salt, pepper, paprika, and cinnamon; saute 30 seconds.
- Stir in the tomatoes, water, and parsley. Bring to a simmer, and simmer 15 minutes or until thickened.
- Crack eggs into sauce so that eggs are evenly distributed in the skillet. Cover skillet and cook until yolks are just set, about 4-5 minutes. Serve immediately with slices of bread for dipping.