Typical “one-pot” dish popular throughout the Mediterranean region with it’s origins shrouded in history, but most likely from Turkey, Morocco or Yemen. It can be eaten for breakfast, lunch or dinner. Almost always served in a skillet, usually cast iron. The exact recipe can be made using salmon fillets in place of eggs.
3 tablespoons virgin olive oil + more for garnish
6 ounces (1/2 large) red onion, peeled, cut into 1 inch pieces
8 grams (1 large clove) garlic, finely chopped
¼ teaspoon cumin seeds
¼ teaspoon red chile flakes
½ teaspoon ground sumac + more for garnish (optional)
¼ teaspoon sea salt
1 ½ pounds ripe red tomatoes (preferably peeled)
6 extra large eggs
¼ cup cilantro leaves
crumbled feta cheese if desired
Place tomatoes in blender (peeled or unpeeled). Pulse until roughly chopped. Set aside. Heat 3 tablespoons virgin olive oil in a medium sized skillet over medium heat. Add onions. Cooking, stirring often, until lightly browned, about 3 minutes. Add garlic, cumin seeds, red chile flakes, sea salt and the ½ teaspoon sumac. Cook 1 additional minute, stirring often. Add the blended tomatoes. Bring to boil. Reduce to simmer. Crack eggs into tomato mixture. Cover skillet. Cook until eggs are at desired doneness of the yolks. Remove from heat. Sprinkle with crumbled feta cheese if desired. Garnish with cilantro leaves, sprinkle of sumac and drizzle of virgin olive oil. Place in center of table.
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