By Marge Perry & David Bonom
This classic Israeli dish of eggs poached in a savory tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for breakfast or brunch, but makes a wonderful, healthful dinner as well.
  • Course: Entrée


  • cayenne pepper
  • chopped fresh cilantro
  • crumbled feta cheese
  • crushed tomatoes
  • eggs
  • Extra Virgin Olive Oil
  • garlic cloves
  • Ground Coriander
  • ground cumin
  • Jalapeño pepper
  • Paprika
  • red bell pepper
  • Salt
  • sugar
  • White onion


  1. Preheat the oven to 375°F.
  2. Heat the oil in a skillet over medium heat. Add the bell pepper, onion, garlic and jalapeño pepper
  3. Add the tomatoes, sugar and 1/2 teaspoon of the salt. Bring to a simmer
  4. Gently crack the eggs into the skillet over the tomato mixture, spacing them evenly. Season with the remaining 1/4 teaspoon salt. Transfer the skillet to the oven and bake until the white are set and the yolks are still runny, about 8-10 minutes. Remove from the oven and garnish with chopped cilantro. Serve directly from the skillet.