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This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.
Ingredients
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 zucchini, chopped
- 1 (10 ounce) can crushed tomatoes
- 4 dashes hot pepper sauce (such as Tabasco®)
- 4 eggs
- 1 pinch salt
Directions
Step 1
Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
Step 2
Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat4g | 20% |
| Cholesterol372mg | 124% |
| Sodium443mg | 19% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars8g | |
| Protein16g | |
| Vitamin C35mg | 174% |
| Calcium130mg | 10% |
| Iron4mg | 21% |
| Potassium749mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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