This summery twist on the classic Israeli breakfast recipe is an easy one-skillet dish of sautéed bell peppers, summer squash, corn, onions, and garlic in a Mediterranean-spiced tomato sauce with poached eggs and feta cheese. Serve it for any meal of the day with a hunk of bread for dipping.
Course
Breakfast, Dinner, Entree, Gluten-Free, Kosher, Lunch, Main Dish, Vegetarian
Heat olive oil over medium-high heat in a large skillet (straight sided skillet is preferable). Add onions; saute 2 minutes. Add serrano pepper and bell peppers; saute 4 minutes. Add zucchini and summer squash; saute 5 minutes. Add garlic, cumin, turmeric, and paprika; stir until fragrant, about 1 minute.
Reduce heat to medium and add diced tomatoes, tomato paste, honey, cider vinegar, and corn; stir in salt and pepper. Simmer about 10-12 minutes until the sauce has thickened and reduced somewhat.
Turn off the heat and press the crumbled feta into the tomato sauce. With the back of a spoon, make 4 indentations in the sauce. Crack eggs one at a time into a small bowl and pour into each of the four indentations. Carefully drag a spatula gently through the egg whites, being sure not to disturb the yolks. Simmer over low heat for about 5 minutes, gently stirring the sauce and basting the eggs with the sauce. Cover and cook another 3-5 minutes for runny eggs. Cook longer for more well-done eggs.
Serve with a sprinkling of parsley and za'atar if desired.
Recipe Notes
There is enough sauce for more than 4 servings. Add more eggs if desired.