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Add a photoA wonderful Israeli dish of eggs poached in a spicy tomato sauce, topped with feta cheese and fresh herbs.
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 green jalapeno pepper, seeded and very finely chopped
- salt and pepper
- 1 teaspoon cumin
- Chopped parsley
- 1, 25oz can of crushed tomatoes
- 4 eggs
- 3/4 cup of crumbled Feta cheese
- A generous handful of chopped fresh parsley
- The best quality, doughy, squishy pita bread, warmed or toasted.
Directions
- In a medium saute pan heat the olive oil.
- Add the onion and saute for 5 minutes on a low heat until golden.
- Add the garlic and the pepper. I only used half the pepper as I don't like it too hot - let your preference be your guide.
- Add the chopped parsley and cumin, saute for a further few minutes until the onion is beginning to caramelize. Don't burn the garlic!
- Pour in the tomato sauce, bring to the boil and turn down to a simmer.
- Simmer away for a few minutes.
- Crack the eggs into a small dish or bowl, make a little well for it in the tomato sauce and slip it in. Add the other eggs, cover and let the eggs poach in the sauce. This won't take long - around 3-5 minutes.
- While the eggs cook, warm your pita bread.
- Take the pan off the heat, sprinkle with as much feta cheese as you wish and top with more chopped parsley.
- Serve with the warmed pita bread and green salad for a killer lunch or easy supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 98 | 46% |
| Total Fat 11.05g | 14% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 622mg | 26% |
| Potassium 677mg | 19% |
| Total Carbs 18.14g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.68g | 2% |
| Protein 13.06g | 21% |
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