Do you have any personal anecdotes about this dish?
Having Israeli parent has its perks. It means I've had the opportunity to visit Israel several times and sample the incredible cuisine it has to offer. This is my favourite Israeli dish for sure; it's filling, delicious and combines all the flavours I’ve had growing up. Plus, it's super easy to make and makes the whole kitchen smell delicious!
Main, vegetarian, cheap, under 30 minutes, first-date worthy.
- 1 (400g) can diced tomatoes
- ½ eggplant, finely diced
- 1 red onion, finely diced
- Salt & pepper, to taste
- 2 eggs
- 100g feta cheese
- In a small pan over medium-high heat, combine the diced tomatoes with the red onion, eggplant and salt & pepper. Stir to combine, cooking until the onion and eggplant begin to soften.
- Create two wells in the sauce with a wooden spoon. Crack the eggs into the wells, trying not to break the yolks in the process.
- Cover the pan and simmer over medium-low heat for 5-7 minutes, or until the eggs are cooked to your liking.
- Sprinkle the feta on top and serve in the pan.
Extra Notes or Tips:
The quantities stated are optimal for one person. This dish can be made for several people by using more of each ingredient and a larger pan.