Ingredients: 2 tablespoons of olive oil4 cloves of garlic, thinly chopped1 onions, chopped1 halapeno pepper, chopped1 large red pepper, chopped 2 tomato, chopped 2 tablespoons of sweet paprika2 tablespoons of hot pepper, salt and pepper to taste 110 g of tomato pasta3/4 pins of water1 /4 hours. l. saffron1/4 cups chopped fresh parsley6 eggs
Preparation:
Heat olive oil in a pan over medium heat. Add garlic, onion and galapeno pepper, cook stirring until the onion soften and becomes translucent, about 5 minutes. Add pepper and tomatoes.
Prepare the vegetables until the tomatoes release juices, about 10 minutes, add sweet paprika, acute paprika, salt, pepper and let the mixture sture for another 3 minutes. Add tomato paste and water and mix well.
When the vegetables have a thick sauce consistency, add saffron and parsley. Pull the egg into the upper part of the sauce, cover with a lid and let the eggs prepare for from 10 to 15 minutes or until the yolks reach the desired consistency.
This is a delightful Israeli egg and tomato dish – great food at any time. Suitable for both breakfast and dinner or lunch. It is very tasty and well suited as the main dish or as a snack. Serve hot with tahini sauce and lavash.