Course: adapted from Balaboosta, by Einat Admony
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4


  • 3 tbsp vegetable oil
  • 1 large yellow onion minced
  • 1 large green bell pepper seeded and finely chopped
  • 1/2 Jalapeno chile pepper cored, seeded and finely chopped
  • 5 medium sized garlic cloves minced
  • 1/4 cup tomato paste
  • 1 28 oz can whole peeled tomatoes
  • 2 1/2 tbsp sugar
  • 1 tsp fine sea salt
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 sprig of parsley for garnish
  • 4 large eggs
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp parsley, minced
  • 1 tsp Maldon smoked sea salt


  1. Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
  2. Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.

  3. Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.

  4. Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.