This beautiful recipe is a Sunday staple in our house especially in the months of Summer. Some people people suggest that some of the origins of this quintessentially Israeli recipe trace back to India. Without taking chances, I finish my recipe with chopped cilantro and a hint of fresh garam masala. —Rinku Bhattacharya /Spice Chronicles
4 to 6
whole cumin seeds
large red onion, diced
fresh garlic, minced
medium sized bell pepper, diced
red cayenne pepper or to taste
salt or to taste
4 to 6
fresh garam masala
Freshly ground black pepper
In This Recipe
Heat the oil and add in the whole cumin seeds and when they sizzle add in the onions and the minced garlic and saute until the onions are soft, wilted and beginning to turn pale golden
Add in the tomatoes and bell pepper and mix well.
Stir in the cumin, cayenne and the salt. Cook the mixture for about 10 minutes, stirring the tomatoes and mixing in until the sauce is thick and fairly soft.
Add in 1/2 cup of water and mix well and cook for another 5 minutes.
Break in the eggs, spreading them out in the four corners. Reduce the temperature to low and cook for another 8 to 10 minutes, until the eggs are set and fairly well cooked.
Turn off the heat, sprinkle with cilantro and the garam masala. Add plenty of freshly ground black pepper and serve.