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 | CHEFBear.net PT50M Serves 4 2 Tablespoons Extra-Virgin Olive Oil 1 Medium Onion 1 Medium Anaheim Peppers 1 Small Jalapeno 2 Cloves Garlic 15 Ounces San Marnizo Crushed Tomatoes 1/3 Cup Vegetable Stock 1 Teaspoon Cumin 1 Teaspoon Smoked Paprika 1/2 Teaspoon Dried Oregano 1/2 Teaspoon Salt 1/4 Teaspoon Freshly Ground Black Pepper 4 Large Eggs 1/2 Cup Bunch Fresh Parsley Leaves 1/4 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.

Israeli Style Poached Eggs

Israeli Style Poached Eggs Recipe


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.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Dairy,Eggs,Vegetables

Category

Main Dishes

Serves

4

Total Time

50 Minutes

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Ingredients

      • 2 Tablespoons Extra-Virgin Olive Oil
      • 1 Medium Onion (Diced)
      • 1 Medium Anaheim Peppers (Diced)
      • 1 Small Jalapeno (Minced)
      • 2 Cloves Garlic (Minced)
      • 15 Ounces San Marnizo Crushed Tomatoes
      • 1/3 Cup Vegetable Stock
      • 1 Teaspoon Cumin
      • 1 Teaspoon Smoked Paprika
      • 1/2 Teaspoon Dried Oregano
      • 1/2 Teaspoon Salt
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 4 Large Eggs
      • 1/2 Cup Bunch Fresh Parsley Leaves (Chopped)
      • 1/4 Cup Feta Cheese (Crumbled)

Directions

  1. 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.
  2. 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.
  3. 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.



Nutrition & Cost Facts

Calories

194.0 kcal

Carbs

10.0 g

Fat

13.0 g

Protein

8.0 g

Cost Per Serving

$1.56

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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