Author Notes
I've had this a couple of times long ago at Jewish dinner parties and loved it. I'd been searching for a new and different way to make eggs a dinner meal and though this is usually eaten for breakfast throughout the Middle East and North Africa, I find the vibrant flavors much better for lunch or dinner. This is my own version, served with warm onion pita and Southern yellow squash steamed with onion, garlic and parsley. We drink chilled Moscato with it for dinner--lovely! I have made this to serve 3, but add two more eggs to make it a dish for 4; leftovers are gently steamed the next day for lunch! —BeijingRose
Ingredients
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6
eggs
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1
small can tomato paste
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1
can diced tomatoes
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1
bunch fresh spinach leaves
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1
purple onion, chopped
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1/2
green bell pepper, seeded &chopped
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2
TBSP minced garlic
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1 1/2
cups white wine
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2
tsp cumin
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2
bay leaves
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2
tsp paprika
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salt and pepper to taste
Directions
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Spray a large cast-iron skillet with olive oil, turn heat to Medium and toss in the onion, garlic and bell pepper. Saute lightly until slightly wilted.
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Add tomato paste and can of diced tomatoes, stir well with vegies and add salt, pepper, cumin, paprika and bay leaves. Stir gently. Pour in the wine and mix gently. Cover and simmer on medium-low heat for 15 minutes.
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Layer the fresh spinach over the tomato sauce, then gently break the 6 eggs over the spinach--let each egg lay in its own little nest of spinach leaves. Sprinkle on a little salt. Cover and simmer/poach for at least 10 minutes until eggs are cooked. Serve with warm pita and a fresh yellow vegetable on the side. White wine goes well with this meal!
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