Ingredients
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1 tablespoon olive oil
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1 medium onion, roughly chopped
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2 garlic cloves, minced
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1 teaspoon jalapeno, minced and seeded (or more to taste)
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8 fresh plum tomatoes, roughly chopped
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1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper
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2 teaspoons sweet paprika
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1 teaspoon turmeric
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1 teaspoon salt, more to taste
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1 teaspoon fresh ground black pepper, more to taste
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1 teaspoon sugar
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1 cup canned tomato juice
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1/2 cup vegetable broth
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4 large eggs
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za'atar spice mix, for serving
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2 red peppers or 2 green peppers, roughly chopped
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4 pita breads, warmed
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2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
Instructions
- Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
- Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
- Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
- Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
- Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
- Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
- Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.