This great tasting dish is thought to have originated in Turkey. Morroco or Yemen, but the Israelis have made it into a true classic. It is enjoyed throughout the country and considered a characteristic feature of Israeli cuisine. Whilst normally eaten for breakfast or brunch, by virtue of its versatility, it can be served at any time of the day. Enjoy!
Ingredients
Onion – one large (diced)
Olive oil – three tablespoons
Fresh Tomatoes – one kilogram (coarsely chopped)
Garlic – two cloves
Chillies – 3 fresh (finely chopped)
Feta cheese – 250 grams
Paprika – one tablespoon (sweet)
Eggs – six large
Salt – one teaspoon
Parsley (flat-leaved) - one tablespoon (finely chopped)
Instructions
Add two tablespoons of olive oil to a skillet. Bring to medium heat.
Add onions and fry until translucent
Add chillies and fry for two minutes
Add garlic and stir for 30 seconds (be careful not to burn)
Add the paprika
Add the tomatoes. Mix well with other ingredients in the skillet
Turn down the heat and allow tomato-based to cook and thicken for thirty minutes.
Now add remaining olive oil to a separate frying pan. Bring to high heat.
Add the tomato base and fry until simmering.
Add salt and Feta cheese
Make six individual compartments in the surface of the sauce. Add an egg to each compartment