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The first time my friend made this dish for me, I had very low expectations. The ingredients he used are relatively common, but melded together-it has such a wonderful flavor and aroma-I was flabbergasted at the wonderful taste. This dish has many different options depending on who is making it, but my favorite is just a classic version-this is a favorite dish that is eaten for any meal. In the states we generally think of eggs for breakfast, but it can just as well be a wonderful lunch or dinner.
Over the years I have created my own recipe, and served this dish for many of my friends-just the other day my best friend called me on the phone to tell me that I am making this for her when I come for a visit haha-its been one of my most requested, but simple recipes. I really hope you give this a try-it will surprise you and knock your socks off! Let me know what you think!
Bon Apetit!
INGREDIENTS: Serves 4-6
*You can 1/2 this recipe if you would like
- 6-8 Tomatoes-chopped (not pureed-just hand chop them-I prefer roma tomatoes but you should use 8-10 tomatoes if they are roma)
- 6 eggs (or so)
- 3 minced garlic cloves
- 1 yellow onion-chopped
- 3-4 T olive oil
- 1/2 t. Garlic powder
- 1/2 t. onion powder
- 1 1/2 t. kosher salt
- Freshly ground pepper-to taste
- 2-3 packages of pita
- *You can add parsley or cilantro to cook-before adding the eggs, you can also mix in spinach, red, green yellow or orange bell peppers. You can also add feta/goat cheese at the very end. My favorite recipe is the classic, but these are just additional options.
*See tips below for additional ideas
Heat olive oil in large saute pan on medium heat. (I use a heavy cast iron skillet, or my le creuset large saute pan-you can use a non stick pan as well).
Add onions and saute till translucent-while stirring occasionally. Add minced garlic cloves and cook while occasionally stirring for 3-4 minutes. Add chopped tomatoes, salt and spices-stir all together and reduce heat to medium low. Cover pot with lid for about 10 minutes. Keep checking and stirring. When all the ingredients have melded together to form a sauce, crack eggs and drop them straight into the sauce. Cover pan-do not stir! Leave eggs to poach till they are cooked to your desired consistency (I usually let the eggs cook for about 10 minutes). Garnish with parsley or cilantro
TIPS~
The popular middle eastern way to eat this, is by letting everyone share from the same pan in the middle of the table, but you can also serve in bowls, with a lot of warm pita. The pita is used for scooping the tomato egg dish and eating together (not just a side bread).
**I have also used this recipe for cooking Seitan, or poaching chicken or fish-love salmon or any type of white flesh fish-leave out the eggs when cooking anything else in this. When I poach the fish, seitan or chicken, I add chopped cilantro, parsely and red and green bell peppers to the cooking process-you can add a zing of jalapeno and pinch of curry also. FABULOUS. If you are using a pot that is oven proof, you can move the pot into the oven after you add the chicken.