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Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This delicious Israeli egg and tomato dish makes a great meal any time of day. It is very flavorful and works well as a main dish or as an appetizer. Serve hot with tahini sauce and pita bread.

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.

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  • Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.

  • When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

Nutrition Facts

176 calories; protein 8.8g; carbohydrates 16.3g; fat 9.9g; cholesterol 163.7mg; sodium 294.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2010
I didn't have saffron but it was still really good Read More
(5)

Most helpful critical review

Rating: 1 stars
09/15/2010
Might just be me but I found the sauce extremely bland. I could see this being good though. Read More
(4)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/27/2010
I didn't have saffron but it was still really good Read More
(5)
Rating: 1 stars
09/15/2010
Might just be me but I found the sauce extremely bland. I could see this being good though. Read More
(4)
Rating: 4 stars
01/28/2012
Found the sauce a little bitter for my American taste so I added 1 TBS. sugar with that this recipe turned out very good. I would make this again. Loved the saffron and paprika flavors. Read More
(3)
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Rating: 5 stars
12/26/2018
I used Tumeric instead of Saffron. I didn't use as much garlic. I used canned tomatoes with no salt instead of fresh tomatoes. I did use black pepper onion and garlic powder. And seasoned it to my taste! Wonderful dish! Read More
Rating: 5 stars
01/01/2021
This was great! Made it with canned tomatoes. I didn’t have hot paprika so I added 1/4 tsp of cayenne pepper. Topped it off with a bit of feta cheese. My husband, who is 1/2 Palestinian, loved it. His dad used to make a dish quite similar to this. It was a big hit! Read More