This is a very popular dish in Israel, with unknown origins. It has dozens of variations, traditionally consisting of tomato sauce and eggs, it varies in vegetables and levels of spiciness. It is a great, nourishing meal that is easy to prepare and can be served any time of the day.
3 tablespoons olive oil
2 onions, diced
2 sweet peppers, diced
10 tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon pepper
4 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons paprika
2 sprigs thyme
1 tablespoon chopped parsley
pinch of sea salt
1. In a large pan, heat the oil and sauté the onions until golden, about 7 minutes.
2. Add the bay leaf, pepper, and peppers, sauté 3 minutes; add the tomatoes and sauté another 3 minutes.
3. Add the garlic, tomato paste, cumin, and paprika, stir then cover with about 1 cup water and simmer, uncovered, for 15-30 minutes.
4. Add the thyme and parsley, then crack eggs, one by one into a bowl and drop them into the sauce.
5. Simmer for 45 minutes or until desired egg softness.
6. Serve on fresh bread with green tahini, if desired.