This has been one of my favorite breakfasts in Israel. It’s low-carb, healthy, and hearty! The chef explained the dish to me this morning and this is what I came up with.
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeño, deseeded and diced
3 garlic cloves, chopped
1 tsp ground cumin
1 tsp sweet paprika
1 Tb sugar
⅛ tsp cayenne
+|- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped or crushed with hands
2 Tb tomato paste
S&P
Feta cheese, crumbled
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Heat oven to 375 degrees. Sauté onion, peppers, and jalapeños for 20 minutes. Add garlic and cook 2 minutes; stir in cumin, paprika, cayenne, and sugar and cook 1 minute. Pour in tomatoes and tomato paste and season with S&P; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce and a chunk of crusty bread!
