John Myers
Ingredients for 6 servings:
- 3 bell pepper(s), red
- 5 tomatoes
- 2 garlic cloves
- 1 onion(s)
- 3 tbsp olive oil
- ½ bunch parsley, flat
- 6 eggs
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
warm side dish from Israel
Peel and dice the onion and garlic. Heat the olive oil in a large pan and sauté the onions until translucent. Just before the end of the cooking time, add the garlic. Wash the tomatoes and bell peppers and cut them into fairly small cubes. Add both to the pan with the onions and garlic. Because the tomatoes contain a lot of water, the vegetables should sauté. If this isn’t the case, simply add a little more water. The bell peppers need about 10 minutes to sauté until soft, but it can go faster! Now add the finely chopped parsley and season with salt and pepper. Finally, crack the eggs one at a time into a glass and pour them over the mixture. Important! Do not stir again. The eggs should set on top of the vegetables, whole. The “salad” tastes best lukewarm, but is also delicious cold. It can be served as a side dish to meat or as a standalone main course with pita bread.
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