This is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!
  • 1 Tbsp. Olive Oil
  • ½ red onion, chopped
  • 1 jalapeno pepper, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. ground turmeric
  • 1 clove garlic, minced
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup canned chick peas, rinsed and drained
  • 1 (28oz) can crushed tomatoes
  • 1 Tbsp. tomato paste
  • 1 tsp. brown sugar
  • ½ tsp. rice wine vinegar
  • ½ cup crumbled feta cheese
  • 4 large eggs
  • 2 Tbsp. chopped cilantro or parsley
  • Toasted bread
  1. Using a large wide skillet, heat oil over medium-high heat. Add bell pepper, jalapeno pepper, onions, paprika, cumin, turmeric, garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  2. Add crushed tomatoes, tomato paste, sugar, vinegar and chickpeas. Reduce heat to medium-low and simmer for 10 minutes. Turn off the heat and move skillet to another burner. Make 4 wells in the sauce and crack an egg into each indentation. Crumble feta over the top.
  3. Place skillet back on the hot burner and turn to medium-low or a gentle simmer. Cook for 5 minutes and top the pan with a lid. Cook for another 3-5 minutes or until the egg is cooked per your taste.
  4. Gently place a bed of sauce on each plate and top with an egg. Garnish with cilantro or parsley. Served with toasted bread.
Recipe by Fayette Woman at