This traditional Israeli breakfast is healthy, delicious, and vegetarian. Break from your normal brunch rut and give this savory one-skillet dish a try. It can also be enjoyed with a side salad and a loaf of crusty bread for dinner. Trust us on this one—you won’t regret it.
Serves 8
Ingredients:
¼ cup canola oil 1 medium onion, chopped 1 medium green bell pepper, diced 1 medium yellow bell pepper, diced 7 garlic cloves, minced 1/3 cup tomato paste 1 28-ounce can whole, peeled tomatoes, crushed 2 tablespoons kosher salt 1 tablespoon paprika 1 tablespoon cumin 2 teaspoons ground black pepper 1 bay leaf 1 bunch Swiss chard, chopped 8 eggs
Preparation:
- Heat oil in large skillet. Add onions and sauté over medium heat about 8 minutes or until translucent.
- Add peppers and cook until tender, about 5 minutes.
- Add garlic and tomato paste and sauté for 2 more minutes.
- Add tomatoes, salt, paprika, cumin, ground black pepper, and bay leaf to skillet and stir gently. Lower heat and simmer for 20 minutes.
- Lay Swiss chard leaves on top.
- Crack eggs on top of tomato mixture.
- Cover and simmer for approximately 10 minutes, or until Swiss chard is wilted and egg whites are no longer translucent.
