Friday, March 5, 2010
We were introduced to this North African dish by our good friends Kasey and Scott. The first time we ate it was at a Middle Eastern restaurant in Brooklyn. From that point on we fell in love with this tomato and egg dish. This dish was brought to Israel mainly by the Tunisian Jews after the Jewish exodus from the Arab lands. It is a great dish for brunch and we even love to eat it for a quick dinner. There are many variations to this dish, but here is the recipe that we used:
2 cloves garlic, chopped
1/4-1/2 onion, chopped (depends on how oniony you want it)
1 tablespoon olive oil plus more for drizzling
1/2 cup crushed tomatoes
1 fresh tomato chopped
1/2 teaspoon of harissa (this is a little hard to find in the grocery store, you will find it at Whole Foods, but if you can't find it, I would just use your favorite hot sauce)
coarse salt and pepper to taste
serve with a nice warm bread (pita or crusty loaf)
In a skillet saute the garlic and onion in the olive oil, until onions are fragrant and translucent. Add crushed tomatoes, fresh tomatoes, Harissa, and cook the sauce down on medium low heat for about 10 minutes. Add the eggs cracked directly into the pan. Drizzle olive oil lightly over them and add salt and pepper. Cover and cook for 5-7 minutes until egg whites are opaque.
This recipe serves 2.