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This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.

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  • Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Nutrition Facts

249 calories; protein 15.7g; carbohydrates 15.8g; fat 14.9g; cholesterol 372mg; sodium 442.9mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2010
I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time, as I never thought of the hot pepper sauce idea. Read More
(19)

Most helpful critical review

Rating: 1 stars
07/03/2011
I think this is a dish one would have to have grown up on, or appreciate the health benefits of the ingredients, putting taste aside. I normally cut salt in half on recipes, but with this one I ended up using 2 pinches instead of one to give the tomato and zucchini mixture more flavor. It was like a hot bland zucchini salsa. After I started it I realized the eggs were not scrambled and just directly broke onto the vegetables. That was a real turn off for me, but I decided to follow the recipe exactly. The wells kept filling up with tomato fluid not making it exactly easy or attractive. After nearly 2 1/2 times the cooking time for the eggs the whites were still half uncooked on top. I finally removed them from the heat to avoid over cooking the yellow. I didn't like the apperance of the uncooked egg whites as they flooded in with the tomato mixture either. I wished I wouldn't have wasted my good garden vegetables, as most all of it got tossed, as no one would eat it. I don't know how all of the ingredients are good, but not together? But, just thinking about this dish gives me a tummy ache with the idea of the mix of very raw liquidy eggs floating on top of bland vegetables. Read More
(15)
24 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/03/2010
I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time, as I never thought of the hot pepper sauce idea. Read More
(19)
Rating: 5 stars
06/30/2011
Delicious! My oldest daughter is the only one of us who likes soft eggs, and she was so excited that I made this for her. She added in a handful of black beans, and declared it "perfect"! Read More
(16)
Rating: 1 stars
07/02/2011
I think this is a dish one would have to have grown up on, or appreciate the health benefits of the ingredients, putting taste aside. I normally cut salt in half on recipes, but with this one I ended up using 2 pinches instead of one to give the tomato and zucchini mixture more flavor. It was like a hot bland zucchini salsa. After I started it I realized the eggs were not scrambled and just directly broke onto the vegetables. That was a real turn off for me, but I decided to follow the recipe exactly. The wells kept filling up with tomato fluid not making it exactly easy or attractive. After nearly 2 1/2 times the cooking time for the eggs the whites were still half uncooked on top. I finally removed them from the heat to avoid over cooking the yellow. I didn't like the apperance of the uncooked egg whites as they flooded in with the tomato mixture either. I wished I wouldn't have wasted my good garden vegetables, as most all of it got tossed, as no one would eat it. I don't know how all of the ingredients are good, but not together? But, just thinking about this dish gives me a tummy ache with the idea of the mix of very raw liquidy eggs floating on top of bland vegetables. Read More
(15)
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Rating: 5 stars
01/14/2011
Made this for dinner the other night. Did not have zucchini but used a diced red pepper. Spices that are good in this are paprika cumin thyme chili or red pepper flakes. Do a bit of experimenting! Read More
(10)
Rating: 5 stars
07/13/2010
I think this was wonderful. My husband even liked this and he is pretty picky about breakfast dishes. I am always looking for new ideas for breakfast and I very happy I stumbled upon this. I think that the bread is necessary and maybe some bacon for a little crunch. I liked it without the bacon but the bread was needed. I black pepper and used diced canned tomatoes that I pureed since I had no crushed and have made this twice now. Read More
(7)
Rating: 5 stars
06/17/2011
Oh my was this good! I cut the recipe down for 1 and one egg is enough for me. It was a little harder to cook just one egg though in the smaller amount of tomato as I couldn't make a "well." But the taste was fantastic! I topped with some fresh ground pepper and a side of toasted whole wheat bread. Thanks! Read More
(5)
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Rating: 5 stars
10/18/2010
Loved this dish. My husband lived in Israel during the 70"s and remembered this dish fondly. We have enjoyed this for both breakfast and a light dinner. Read More
(4)
Rating: 5 stars
03/12/2014
I followed the author's suggestion and added some spices to this - dry roasted cumin and paprika before adding the onions. It turned out to be a wonderfully tasty fragrant dish. As written it's excellent but it's also delicious finished under the broiler with some mozzarella on top and if you don't have zucchini finely diced eggplant works well too. A beautiful and simple recipe thanks for posting! Read More
(3)
Rating: 5 stars
08/03/2013
Delicious and simple. We had it with some toast but would also probably be good with tortillas or naan. Next time I might add a bit more liquid because our lid on our skipper doesn't work very well. Read More
(1)