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.

  • Yield: Makes 6 servings
  • Cuisine: Israeli
  • Course: Entree

All you need for this recipe and more...


  • 1/3 cup extra virgin olive oil
  • 2 large red bell pepper, chopped
  • 1 large white onion, chopped
  • 4 garlic cloves, sliced
  • 1 jalapeño pepper, seeded and chopped
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 cup crumbled feta cheese, about 4 ounces
  • 6 large eggs
  • 3 tablespoons chopped fresh cilantro


1. Preheat the oven to 375°F. 

2. Heat the oil in a 12-inch enameled cast iron skillet over medium heat. Add the bell pepper, onion, garlic and jalapeño pepper; cook, stirring occasionally, until slightly softened, about 5 minute. Stir in the paprika, cumin, coriander and cayenne pepper and cook until the vegetables are very soft, about 16-18 minutes. 

2. Add the tomatoes, sugar and 1/2 teaspoon of the salt. Bring to a simmer; reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 18-20 minutes. Stir in the feta cheese. 

3. 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.