1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon jalapeno, seeded and minced
2 red bell peppers, chopped
8 tomatoes, seeded and chopped
2 (28 ounce) cans diced tomatoes, drained
1/2 teaspoon hot paprika
2 teaspoons sweet paprika
1 teaspoon turmeric
1 and 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cup canned tomato juice
1/2 cup vegetable broth
4 large eggs
za’atar (optional Israeli spice)
1) Heat olive oil in large frying pan over medium heat. Saute onion until lightly browned.
2) Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3) Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4) Add paprikas, turmeric, salt, pepper and sugar. Stir for 1 minute.
5) Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan. Add salt and pepper.
6) Gently crack eggs into pan (do not break yolks). Simmer until whites solidify but yolks remain runny, about 8 minutes for runny eggs, more for cooked eggs.
7) Sprinkle with zaatar and serve with warm pita bread.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.