Thursday, September 9, 2010


possibly not the most traditional version, but what I felt like for lunch

some garbanzo olive oil (reserved from this)
a few shakes of paprika
1 large crimini mushroom, chopped
1/2 red pepper, diced
1.5 good-sized heirloom tomatoes, diced
salt and pepper
2 eggs, or portions thereof reserved from various steps of making challah

Heat oil in a small frying pan. Saute mushroom, red pepper, and paprika. Add tomatoes and simmer until they start to get saucy, stirring and squishing large tomato bits with your wooden spoon. Season with salt and pepper. Pour the eggs on top and keep simmering, stirring gently around the edges, until the eggs are poached. Eat with challah.

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