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7d008b67 f94c 4211 b8bd fbd4cf72dab3  2016 04 10 19 47 33
Caitlin Taron
Caitlin Taron


Luxious tomato base, eggs baked to perfection, herbs and cream for balance. This Israeli breakfast dish is something you will want to add to your brunch rotation.

1 large onion
1 tsp cumin powder
1 tsp paprika
1 pinch red pepper flakes
1 large can of crushed tomatoes
4 Tb butter
4 large eggs
1/2 c. Creme fraiche or sour cream
1/4 . Chopped fresh herbs for garnish

Chop the onion finely and sautée on high heat with 1 Tb butter until translucent and beginning to brown. Add spices and a pinch of salt. Continue stirring so that the spices get toasty but don't burn, about 1 min. Add tomatoes. Stir to combine. Once the mixture begins to boil, add remaining butter (you can totally leave out this butter but it adds a lot to the texture of the tomatoes). Boil covered for 10 mins or until the 'canned' taste has cooked out of the tomatoes.

Heat oven to 350*. Butter a few slices of baguette and stick it in while preheating.

Crack eggs onto boiling tomato sauce. Cover and bake for 10 mins or until the eggs are to your liking.

Remove from oven, garnish with creme fraiche and herbs, salt and pepper. Eat straight from the pan in the middle of the table on top of your toast!