An aficionado of the global food scene, Chef Jodi has picked up many delicious recipes from her travels across the world. One of the greatest recipes she acquired is this Israeli breakfast/brunch recipe.
This unique dish features eggs, a classic breakfast staple, while also incorporating a delicious Middle Eastern spice, Za’atar. To make the dish authentic, Chef Jodi suggests visiting your local Middle Eastern market to locate this spice, although you can certainly make it without.
- 1 – 2 tablespoons olive oil
- ½ onion, finely chopped
- 1 teaspoon fresh minced garlic
- 1 poblano or jalapeño pepper, seeded and finely chopped
- 1 teaspoon cumin
- 1 ½ teaspoon paprika
- 1 – 2 Tableaspoon za’atar (middle eastern spice found in middle eastern markets)
- ½ teaspoon coarse sea salt
- 4 ripe roma or vine ripe tomatoes, diced
- 2 Roma tomatoes halved sliced lengthwise
- 2 tablespoons tomato paste
- 1 ½ cups water
- 4 large eggs
- Fresh ground pepper
In a large sauté pan, heat oil and add garlic and onions and jalapeño pepper. Sauté until soft, then add cumin, paprika, salt and za’atar seasoning with tomato paste.
Stir in ¾ cups of water and then fresh diced tomatoes and tomato halves. Cook, turning tomatoes occasionally until soft, about 10 – 20 minutes. You may need to add more water as it thickens. You want the sauce to be juicy.
With a large spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and a little black pepper. Cover pan and simmer for 5 minutes until eggs are cooked to your preference.
Serve with warm pita bread.