Ok, it has been a while. I have experienced what experts call “February”. Symptoms include lack of creativity and a sense of humour. Thankfully it can be cured with a dose of Israel with a side of London.
North Americans do some things well. Even really well. But we need some international assistance in the hotel breakfast department. Sorry Germans, your salty meat displays don’t count. The Brits try hard, but offal before noon is a bit hard core for me.
I’m talking about salads, that although on first glance seem questionable at 7 a.m. are the perfect way to start the day, mixed in with a blob of labne topped with zataar, beside a mini frying pan of shakshuka. All that salad goodness certainly justifies a rugellach or 3 to follow! Funny how that halva is cut in the perfect size to grab as you waddle from the breakfast room…..
Here’s a recipe in case you still need convincing:
- 1 tbsp olive oil
- 1/2 medium onion, peeled and diced
- 1 clove garlic, minced
- 1 medium red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste, and stir till blended. Add spices and stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4-5 eggs around the outer edge and 1 in the centre. The eggs will cook “over easy” style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. (You can put it into a 350 degree oven if you want to, as long as your pot and lid are oven-safe)
If you prefer your eggs runnier, let the sauce reduce for a few minutes before cracking the eggs on top then, cover the pan and cook the eggs to taste.
Garnish with the chopped parsley, if desired.
Book your flight.