Here's yet another version of that Israeli classic, inspired by a recipe I found at a marvelous site run by Moti, an Iraqi Jew with a passion for food and natural healing. I'll be trying more of his recipes in the near future.
I made a few changes for my version. He used a fresh tomato and tomato paste, but you can't get good tomatoes this time of year in Michigan, so I used canned imported San Marzanos, which are about as good as you can get in a canned tomato. I also used two shallots where he used half a small onion; I think shallots have more flavor, though half a small red onion would be good, too.
For one generous serving (or two smaller ones) you'll need:
- 1T olive oil
- Two shallots (or half a small onion)
- 1 cup chopped tomatoes
- 2 eggs
- 1T chopped parsley
- minced cilantro for garnish
Scramble the eggs, and then clear a space on one side of your pan to cook the eggs in, stirring constantly
When the eggs start to set, mix with the tomatoes. Sprinkle with cilantro and serve in the pan with pita. Moti suggests serving it in a pita with some hummus added. Sounds good to me.
2 cage-free eggs: $0.40
4oz tomatoes: 0.60
1T oil 0.12
1/2 small onion 0.05
1 pita 0.25