Earlier this week, I’ve taken my first trip to Tel Aviv. It was my first visit, but enough to catch my interest and wet my appetite to learn more about this place! What a vibrant city! The boulevards are lined with coffee shops and juice joints, and come 9pm everybody comes flocking out onto the streets and the restaurants and bars are filling up. There is a wonderful energy in the city, and then you walk a few blocks and there it is… the Mediterranean Sea with its turquoise water.
During the 2 days I have eaten very well, and I’ve got to say they certainly know how to prepare their veggies around there! So I was inspired to cook an Israeli veggie dish.
This is good for breakfast, or as a light lunch / dinner. I made a basic version, but I could see this with chorizo or even some chicken leftover or chickpeas.
– 1 tbsp olive oil
– 1/2 brown or white onion, peeled and diced
– 1 clove garlic, minced
– 1 red pepper, chopped
– 2 ripe tomatoes, diced
– 2 tbsp tomato paste
– 1 tsp chili powder
– 1 tsp cumin powder
– 3 eggs
– some parsley, chopped (optional for garnish)
1. Heat olive oil in a skilled over medium heat. Add chopped onions and sauté for a few minutes until onions soften. Add garlic.
2. Add pepper and continue to sauté. After a few minutes, add tomatoes and tomato paste and mix well. Add half a cup of water and let the mixture simmer until it starts to reduce. Add chili, cumin powder, salt and pepper.
3. Crack the eggs into the sauce, one at a time. Cover the pan and let simmer until the eggs are cooked.