Recipe by Cluich
This is a sort of an Israeli take on huevos rancheros, minus the tortillas. I found the recipe in the Sunday paper a few months ago and only recently gave it a try. I have to admit I was a little leery, but it turns out to be really tasty.
Top Review by jschellenbach
This is an amazing breakfast that is easy to make. I served it for a brunch and my guests were very impressed. The flavors are unique and delicious. I sprinkled some feta on top which was a nice addition.
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 (14 ounce) can diced tomatoes
- 1 jalapeno, seeded and minced
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- 2 tablespoons tomato paste
- 1⁄2 teaspoon kosher salt
- black pepper, to taste
- 6 eggs
Directions See How It's Made
- Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so.
- Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.