This traditional recipe, from Sherry Ansky, author, Eating in Jerusalem and The Food of Israel, is rooted in the days of the Crusades, when the Christian invaders incorporated fresh local produce and flavors into common European recipes such as pies.
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Ingredients:
4 ripe tomatoes, grated or diced
1/4 cup fine olive oil
1 medium onion, diced
2-3 cloves of garlic
1 red or green pepper, cut into strips
Salt
Freshly ground black pepper and/or hot red pepper
4 fresh eggs
Directions:
Heat the oil in a large heavy skillet. Add onion, garlic, tomatoes, and peppers. Fry 15-20 minutes until the mixture thickens. Season with salt and pepper. Break the eggs into a bowl and either beat them and pour into the simmering vegetables or slip them in whole one by one. Cook until the egg whites harden and the yolk is almost hard. Serve immediately with chunks of fresh bread or pita bread.
Servings: Serves two to four.
