Introduce your family to this classic Israeli comfort dish that is just as tasty for dinner as it is for breakfast. It is a one-dish wonder that blends poached eggs in a vibrant and spicy tomato sauce. Serve it with plenty of warm pitas to soak up the flavorful juices. Smart Recipes, Middle Eastern Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables Middle Eastern Israeli Style Poached Eggs Israeli Style Poached Eggs Recipe | PT50M Serves 4 Ingredients: 2 Tablespoons Extra-Virgin Olive Oil 1 Medium Onion 1 Small Jalapeno 1 Medium Anaheim Peppers 2 Cloves Garlic 15 Ounces San Marnizo Crushed Tomatoes 0.33 Cup Vegetable Stock 1 Teaspoon Cumin 1 Teaspoon Smoked Paprika 0.5 Teaspoon Dried Oregano 0.5 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 4 Large Eggs 0.5 Cup Bunch Fresh Parsley Leaves 0.25 Cup Feta Cheese In a large cast-iron skillet over medium-high heat, heat oil and saute onion, jalapeno, peppers, chilli, and minced garlic for about 10 minutes or until softened & lightly browned. Stir in the tomatoes, broth, cumin, paprika, oregano, salt & pepper. Bring to a boil, and reduce to a simmer for 25 minutes or until the mixture thickens. On top of the sauce, crack eggs evenly and cook for about 10 minutes, covered or until whites are set and the yolks are slightly runny. Sprinkle parsley and feta over mixture and serve warm - and cook for another minute or two covered.

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