Palestinian breakfast

Kitchen &cook


  1. 4 tablespoons extra-virgin olive oil
  2. 1 large onion, cubed
  3. 1 large red bell pepper, seeded and cubed very small
  4. 3 garlic cloves, thinly sliced
  5. 1 \4 teaspoon ground cumin
  6. 4 large very red tomatoes cubes
  7. 3/4 teaspoon salt, more as needed
  8. 1/4 teaspoon black pepper, more as needed
  9. 3-4 large eggs
  10. Chopped parsley, for serving


  1. Heat olive oil in a large skillet over a high heat, add the onions and red pepper cook them until soft and tender add the garlic stir in all spices and pour in tomatoes and season with salt and pepper simmer until tomatoes have thickened

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  2. Then gently crack the eggs over the tomato sauce and sprinkle them with a dash of salt and pepper cover the skillet and keep the heat in a medium range until the eggs are just set, garnish it with fresh parsley on top and serve it with pitta bread.

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