This recipe is very popular in Israel and in general throughout the Middle East. The name comes to mean "all mixed up". There are several ways to prepare them, although the recipe that follows is the closest thing to what is presented to the customer in Israeli restaurants. It is again a very simple recipe. In Israel they often take it for breakfast. OMG what a way to start the day !
INGREDIENTS :
- 6-8 ripe tomatoes (about 1Kg / 2.2 lbs)
- 1 or 2 cloves of garlic (to taste)
- 1 large onion
- 1 teaspoon of sweet paprika
- 1 egg per diner (measures for 4 diners have been considered here with respect to the rest of the ingredients)
- Salt
- Extra virgin olive oil
Peel and seed the tomatoes. We cut them into not too small pieces. Cut the onion into julienne strips and finely chop the garlic clove (without the green germ). Then we add all the ingredients, with the addition of salt and paprika, in a pan with virgin olive oil and leave it to simmer without covering. Stir occasionally.
If everything has gone well in half an hour or less it will have taken texture. Then we shell the eggs directly on the tomato and here you have two options: break the yolk so that it spreads on the surface or leave it as it is. The first option is very orthodox with the way of performing in Israel, the second goes to fans of the soft yolk. Now we will cover for a few minutes until the eggs are done and ready to eat.