This recipe is from the middle east - Israel or Morocco being the place of origin. Eggs are cooked over a rich tomato gravy and served with bread either toasted or otherwise.
Vessel : Heavy bottomed flat pan with sides and lid
Ingredients:
Egg - 3
Tomato - 2 large, chopped
Onion - 1 medium, chopped
Garlic - 1 large clove, grated
Capsicum - 1/2 medium, chopped
Salt
Pepper - 1 tsp (or more)
Chilly powder - 1 tsp (or more)
Cumin / jeera powder - 1/2 tsp
Olive oil - 4 tbsp
Tomato sauce - 1 tbsp
Sugar - 1 pinch
Coriander leaf to garnish
Method:
Heat the olive oil and saute the garlic and onion on low flame till translucent.
Add the capsicum and cook for 2 minutes.
Add the tomato, salt, pepper, chilly powder and cumin powder.
Continue cooking on low flame till mushy.
Now add the tomato sauce and sugar.
Cook for 1 minute. There should be a thick gravy in the pan.
Taste and add more seasoning to suit your family's taste.
Ten minutes before serving, break the eggs over the tomato sauce and cook covered on low flame for 5-6 minutes.
Serve hot with toasted bread and garnished with coriander leaf.
Pictorial:
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