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This is a classic Israeli dish made with basic ingredients but the finished product is very impressive. A great recipe which works well for brunch or dinner.

The basic recipe needs onions, tomatoes, garlic, eggs, fresh herbs & seasonings. Based on the ingredients you have on hand, you can play around with the other optional stuff.

I like to add sundried tomatoes for added saltiness and omit the feta.

If you want an extra nutrition boost, add a handful of kale, spinach or rainbow chard.

You can enjoy this with some crusty bread, pita or just by itself.

More recipes that are perfect for brunch:

Serves 2

What you need:

2 tbsp olive oil

1 onion, thinly sliced

1 red pepper, thinly sliced (optional)

2 garlic cloves, minced

1/4th tsp cumin powder

2 tbsp tomato puree

2 tomatoes, finely chopped

Handful of fresh coriander & parsley

2 eggs

Sprinkle of feta or 5-6 sundried tomatoes, roughly chopped (optional)

Putting it all together:

1.Heat the olive oil in a small frying pan, if you are making a larger quantity, use a larger frying pan.

2. Add the onions and red pepper, salt & pepper. Cook till just softened.

3. Add the garlic, cook for a further 2 mins. Sprinkle the cumin powder, tomato puree and cook for a couple of minutes.

4. Add the fresh tomatoes with a splash of water and simmer uncovered until reduced and thick.

5. Taste & adjust the salt. Add a splash of water if the mix gets too dry. 6. Add in the fresh coriander & parsley.

7. Make two wells in the thick sauce & break an egg into each. Cover and cook on low heat until the whites are just set.

8. Serve with the feta or sundried tomatoes, along with some bread.

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