- 2 bell peppers
- 2 tsp olive oil
- 1 medium onion, diced fine
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 1/2 tsp cumin
- pinch cayenne pepper or red pepper flakes (more to taste)
- 1 28 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped parsley
- 3-4 eggs
- pita bread for serving
To roast peppers: set oven to broil. Place peppers on baking sheet and place under broil.. Rotate peppers on each side 2-4 minutes until charred.
Place in a paper bag and cool. Once peppers have cooled, remove from bag. scrape skin using a pairing knife. Remove seeds and chop.
Heat olive oil in a large skillet over medium high heat. Add onion and saute until translucent around 5 minutes. Add garlic and saute another 1-2 minutes. Add peppers and stir.
Add tomato paste and stir into mixture. Add spices, salt and pepper and keep sauteing until spices and tomato paste are fragrant and toasted, another 1-2 minutes.
Pour in diced tomatoes. Reduce heat to medium. Cook uncovered for 15-20 minutes.
Add eggs. Cover and cook 5 minutes, or until whites are just set.
Serve with fresh parsley and pita bread.
Every Bite Counts Library
Our Every Bite Count food guru Shannon Sarna dishes up tips for finding balance between holiday...EXPLORE ›
Passover is behind us, and spring has truly sprung. Hopefully your bulbs have bloomed, the...EXPLORE ›
Hadassah food guru Shannon Sarna adds a splash of color and some healthy tweaks to the Seder soup...EXPLORE ›
This month, 31 hospital chef teams competed in the Ministry of Health's Competition for Delicious...EXPLORE ›