This traditional Israeli dish is a hearty breakfast packed with flavor.
  • Makes: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups onion, finely chopped
  • 4 large garlic cloves, finely minced
  • 1 large red bell pepper, seeded and finely chopped
  • 2 jalapeño peppers, seeded and finely minced*
  • 1 ½ teaspoons paprika
  • 1 ¼ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 cans (14.5 ounces each) petite diced tomatoes, undrained
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon smoked paprika (optional)
  • 6-8 large eggs
  • 4-5 ounces crumbled feta cheese (optional)
  • Italian parsley and/or cilantro, chopped, for garnish

*Use just 1 jalapeño for a milder dish.

See Also:  Lemon Herb Brown Bag Chicken


  1. In a very large, 12-inch oven-proof skillet over medium heat, add olive oil and combine onion, garlic, red bell pepper and jalapenos. Cook until very soft, about 8 minutes, stirring frequently.
  2. Heat oven to 400 degrees. Add paprika, cumin and cayenne pepper to skillet and cook for 2 minutes.
  3. Stir in tomatoes, salt, pepper and smoked paprika (if using). Bring to a boil, then reduce heat to medium-low and cook, stirring frequently, until sauce thickens slightly, about 15 minutes. Remove skillet from heat and stir in feta cheese (if using).
  4. Crack eggs, one at a time, over sauce. Transfer skillet to hot oven and cook until the egg whites are just set but yolks are still runny, about 5 to 8 minutes.
  5. Sprinkle with parsley and cilantro. Serve immediately.


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