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Rated as 3.8 out of 5 Stars

"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."
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55 m servings 176
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 176 calories; 9.9 16.3 8.8 164 295 Full nutrition

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Read all reviews 4
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I didn't have saffron, but it was still really good

Might just be me, but I found the sauce extremely bland. I could see this being good though.

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.

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 t...