Follow these steps for perfect results
canned tomatoes
drained
garlic
finely diced
white onion
finely diced
salt
to taste
sweet paprika
to taste
red cayenne pepper
to taste
tomato paste
olive oil
eggs
large
Drain most of the liquid from the canned tomatoes, leaving a bit for moisture.
Break the tomatoes apart with your hands into uneven, chunky pieces.
In a pan, combine the broken tomatoes, diced garlic, diced white onion, salt, sweet paprika, red cayenne pepper, tomato paste, and olive oil.
Bring the mixture to a simmer over low heat.
Cook uncovered, stirring occasionally, until the sauce has thickened, approximately 15 minutes.
Once the tomato sauce is thick, crack an egg into a cup or bowl.
Carefully pour the egg into the pan, being cautious not to break the yolk.
Repeat with the second egg, placing it on the opposite side of the pan.
Cook until the eggs are set to your liking.
Expert advice for the best results
Add feta cheese for a salty and creamy element.
Garnish with fresh cilantro or parsley.
Everything you need to know before you start
5 minutes
The tomato sauce can be made ahead of time.
Serve hot in the pan, garnished with herbs.
Serve with crusty bread for dipping.
Complements the spice and acidity.
Discover the story behind this recipe
A staple breakfast dish in Israel.
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