Ingredients
6 ripe tomatoes
6 cloves of garlic
½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)
Extra virgin olive oil
Salt
Black pepper
Free range eggs
Pita or challah (to dip)
Tahini
Schug
Chopped salad
Directions
Step 1
Destem the tomatoes. Use only ripe tomatoes, they are juicier.
6 ripe tomatoes
Step 2
Cut the tomatoes roughly into cubes.
6 ripe tomatoes
Step 3
Peel the garlic's cloves and slice them thin.
6 cloves of garlic
Step 4
Slice the chili thin.
½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)
Step 5
On high heat- fry the chili and the garlic in a decent amount of olive oil until they start to get brown.
Extra virgin olive oil
½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)
6 cloves of garlic
Step 6
Add the tomatoes and let them cook without stirring for 3 min. Add salt and pepper and mix well.
6 ripe tomatoes
Salt
Black pepper
Step 7
When you see the tomatoes start to collapse to the sauce you can smash them with a potato masher.
Step 8
Once you have the sauce ready- using a spoon, make some space for the eggs that are going to cook in the sauce.
Step 9
Break the eggs directly into the sauce. TIP - If you cook a big amount of eggs you can get rid of half of the egg white in each egg. It will allow you to add many more eggs but not overwhelming the sauce.
Free range eggs
Step 10
Using a spoon, make sure the eggs are touching the pan from the bottom. Cover with a lid and cook for 3 min until the egg white is cooked and the egg yolk is still runny.
Step 11
Serve with pita or challah, chopped salad, spread tahini on top, and a little bit of shug.
Pita or challah (to dip)
Tahini
Schug
Chopped salad
Step 12
YASSS!
