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- 4 tbsp oil
– 2 garlic cloves, crushed
– 1 28 oz canned crushed tomatoes
– 1-2 tbsp shrug, depending on your spice preference (or use a combination of crushed red pepper and garlic to taste)
– salt and freshly ground black pepper, to taste
– 1/2 tsp ground cumin
– 2 tbsp tomato paste
– 1/2 bunch hearty greens (spinach, kale, chard), chopped, optional
– 4-8 eggs
– Crusty bread

1. Heat the oil in a large deep skillet and add garlic, saute for 30 sec. Add tomatoes and seasonings and cook for 15-20 min over low heat, partly covered.

2. Add tomato paste (and greens if using), cover and simmer for 2-3 min or until greens are wilted. Adjust seasoning

3. Break eggs into a small dish and slide onto tomato sauce, one at at time.

4. Turn heat to low and cook until egg whites are set (about 5-7 min), longer if you don’t like runny yolks. Partly cover to prevent sauce from spraying around.

5. Serve with crusty bread. Enjoy!!!


Shrug (makes 1 cup)

– 2 cloves garlic, peeled
– 1/2 cup hot red peppers
– 2 cups fresh cilantro
– 1 tbsp salt
– juice of 1/2 lemon
– spices: 10 cardamom seeds, 10 garlic cloves, 1 tbsp black peppercorns, 1 tbsp cumin seeds

1. Crush garlic, peppers and cilantro to a nearly smooth paste
2. Lightly roast spices in a dry skillet. When cool, grind them in a spice grinder or pulse in food processor
3. Mix the paste and spice and season with salt. Transfer to a jar and pour lemon juice on top. Store in fridge.

(adapted from The Book of New Israeli Food)