Since Yottam Ottolenghi praised this recipe in his book Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (just Google for it before and after the date of publication), the world seems to have discovered a dish that has been very popular in its many different variations despite celebrity chefs (just to name a few regional variations: Spanish huevos guisados, Azerbaijani pomidor gayganagy, and Georgian chirbuli).
He includes it again in his book Jerusalem: A Cookbook, saying that the recipe changes depending on what’s in season. Wise words: you cannot make anything tasty (well, what I consider tasty) with tomatoes during the winter. So this is the recipe with potatoes.
- 1 large potato, cubed
- 1 red pepper, cubed
- 1 onion, sliced
- 2 garlic cloves, chopped
- 1 teaspoon cumin seeds
- 2 tablespoons tomate paste
- 1 red chili pepper
- 4 eggs
- Salt and olive oil
- Sauté pepper, chili and potatoes until almost done over medium heat.
- Add onion, garlic and cumin. Keep cooking until cumin releases its aroma.
- Add tomato paste disolved in some water. Adjust seasoning, cover and cook for 10 minutes.
- Make four holes with a spoon and place one egg in each. Cover and cook to your liking.
- Serve with plenty of bread.