By becki in Israel on December 16, 2005
Photo by Bergy
Photo by Bergy
"This is very "Israeli", When we were young students, my friend (Israeli of Tunisian parent), used to make this for us in the evening. Since then I make it for my family as a change to fried eggs.Tip: you can prepare a lot of the sauce (before eggs are added) and keep bottled in the fridge or freeze in parts and then it is ready for use. Can also be used cold as a side salad (w/out eggs!) yummy to soak up the hot sauce with fresh baguette."
Serving Size: 1 (240 g)
Servings Per Recipe: 4
"This was so good, and made for a hearty lunch with salad, fish and a light dessert. I really love this and will definetely be making this again."
"Excellent! We were looking to branch out on our "Middle Eastern" night and chose this dish. I didn't add any chili, but no complaints as my family isn't too fond of heat. I also used only one yellow bell pepper as it was all I had. Sprinkled with feta, served with dolmas, hummus, tzatziki, kalamata olives and quinoa. Thanks!"
"This was really good. We made it with canned diced tomatoes instead of tomato paste and substituted a dash of cayenne for the chilli pepper (to make it more kid-friendly). It was a little heavy on the bell pepper for my taste, but otherwise very good. My husband absolutely loved it, too. Thanks for posting!"
" 5 star all the way and no question about it. True comfort food - I made it for Sunday brunch and kept saying MMM this is good all through my meal. Served on Toasted Potato Bread. Love the combination of Chili Cumin & Coriander, I didn't have any feta cheese but did add a couple of tbsp of cottage cheese - It cooked right into the sauce. Thanks for posting - "