November 19, 2014


Recipe: Amy Rosen

This simple tomato and egg dish is a favorite weekender lunch in Israel.


  •  10 large ripe tomatoes
  • 1  tbsp flour
  • 2  tsp sugar (or more, depending on 
sweetness of your tomatoes)
  • 3  tbsp olive oil
  • Salt and pepper to taste
  • 8 eggs
  • 1⁄2 cup fresh parsley, chopped
  • Pita or lavash bread, for serving


Yield: Serves 8

  1. 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.)
  2. 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.
  3. 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.

John Cullen


House & Home March 2011

Tags: Recipe