Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sauté for 5-6 minutes until they begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the canned tomatoes along with the za'atar, and season with salt and pepper. Cook the mixture for about 10 minutes, allowing it to thicken slightly.
- Create four small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the skillet from heat and garnish with fresh parsley, serving immediately with warm bread or pita for dipping.
Nutrition
Notes
Feel free to explore variations of this dish—adding spinach or other greens before the eggs can boost the nutritional value and flavor.
If you're looking for a lighter version, you might use egg whites instead of whole eggs.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
To reheat, simply warm it on the stove over medium-low heat, adding a splash of water to loosen the sauce if needed.
Enjoy your cooking journey!
If you're looking for a lighter version, you might use egg whites instead of whole eggs.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
To reheat, simply warm it on the stove over medium-low heat, adding a splash of water to loosen the sauce if needed.
Enjoy your cooking journey!