November 19, 2014
This simple tomato and egg dish is a favorite weekender lunch in Israel.
Yield: Serves 8
- Slice off just the very top of each tomato, then, using the largest holes on a box grater, grate tomatoes until only the peel is left. Discard peels. (If you can’t find serviceable fresh tomatoes, whole canned ones will do in a pinch; just use a few more and squeeze out a bit of the excess juice.)
- In a deep cast-iron skillet or pan, stir together tomatoes, flour, sugar and olive oil and cook uncovered over medium-high heat for 30 to 40 minutes, or until sauce is a rich, deep red and has cooked down significantly. Season with salt and pepper.
- A few minutes before serving, reduce temperature to low, make 8 wells and crack an egg into each. Cover pan with a lid or tinfoil for 5 to 7 minutes, or until eggs are cooked to your liking. Top with a little more salt and chopped parsley. Serve hot with warm pita or lavash bread.
House & Home March 2011