“When the harvest season begins, my homecare worker Lenochka and I often cook this Israeli dish. We hope you’ll try it, too!”

— Alla Zakharchenko
Holocaust survivor and JDC client

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Ingredients

  • 2 eggs
  • 3 15-oz. cans of tomatoes (or a similar amount of fresh tomatoes)
  • 1 sweet pepper
  • 2 cloves garlic
  • 1 small onion
  • 1 leek (optional)
  • Black pepper, to taste
  • Olive oil, to taste
  • Dried oregano, to taste
  • Parsley or cilantro, to taste
  • Salt, to taste

Instructions

  1. Finely chop the onion and garlic, and dice the pepper.
  2. Heat the oil in a frying pan, and sauté the onion and garlic until golden-brown.
  3. Add the pepper, and sauté a little longer.
  4. Add tomatoes, spices, and herbs. Lower the heat and simmer while stirring for 5-7 minutes.
  5. Make two small indentations and add the two eggs to them.
  6. Season with salt and cook the egg until the egg is white and the yolk is still runny inside.
  7. Remove from heat. Sprinkle with more herbs before serving with fresh bread or pita.