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Makes 4 (probably substantial) or 2 (generous) servings
1/2 tablespoon olive oil
1/2 of a large onion, diced (130gm)
1 medium red pepper, diced (227gm)
1 cubanelle pepper, diced
1 hot pepper, mined (such as jalapeno, long hot green pepper, chipotle, etc)
1 small eggplant, diced (227gm)
5 cloves of minced garlic
8 cloves of garlic, peeled and left whole
1 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/2 teaspoon paprika
pinch of cayenne pepper (optional, to taste, depending on the hotness of the pepper you are using and your preference for spiciness)
1 28oz can whole, peeled tomatoes
4 large eggs
Heat the olive oil in a large skillet over medium heat. Add the onion first and let cook for a few minutes, then add the remaining vegetables in order as you chop them. Add the garlic and spices last, stirring to coat everything for about 1 minute.

Add the tomatoes, pressing on them with a wooden spoon to break them up into smaller chunks. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes.

Remove the cover, increase heat to medium and cook for about 5 minutes, to let the stew thicken up a bit.

Break each egg into a small bowl and then slowly pour onto the vegetable mixture. You want the egg white to drop out entirely first, and let the yolk pour on top of that (otherwise you may end up with white on top of your yolk and you'll hardly see the yellow color.) Once all the eggs are in, cover, and cook for about 5 minutes. The egg yolks should be soft, but not liquidy.

Scoop out of the skillet into bowls and serve with crusty bread (or matzoh for Passover.)

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 388.4
Total Fat: 14.7 g
Cholesterol: 425.0 mg
Sodium: 911.8 mg
Total Carbs: 41.9 g
Dietary Fiber: 9.5 g
Protein: 20.6 g