SUPPER SEPHARDIC

Ingredients:

Makes 4 servings...

1 tablespoon olive oil

1/2 teaspoon turmeric

1 onion, sliced 1/4 inch thick

1 cup green beans, chopped

2 teaspoons  cumin

4 eggs

1/2 teaspoon fine sea salt and pepper

14.5 oz can of stewed tomatoes

7.5 oz can of caponata, or utilize the recipe noted below this recipe.

Cooking Instructions:

In a large skillet, heat only the olive oil over medium heat. Then, add onion and green beans, stirring occasionally, for 7 to 8 minutes. Next, add tomatoes, caponata, cumin , and tumeric.

Arrange 4 sections in the aforementioned vegetable mixture with a large wooden spoon which is sensitive to heat.  Crack the contents of an egg into each separated section. Sprinkle lightly salt and pepper to each egg. Cover and cook,  for 5 to 8 minutes, until they reach a desired doneness.

-Makes 4 servings.

*Parve

Directions for Homemade Caponata:
Ingredients:

1/4 cup olive oil,

1 large eggplant, diced,

Salt and Pepper to taste,

1 clove garlic, minced,

Pinch crushed red pepper

3 spring onions, sliced, white pieces separate from greens,

1/4 cup red wine vinegar,

6 tomatoes, chopped,

1 Handful green or black olives, pitted,

1 Handful golden raisins,

2 tablespoon capers, 

1 Pinch dried basil,

1 Pinch dried oregano,

1 Handful fresh basil, chopped,

Directions:

1. Heat the olive oil in a large skillet over high heat. Add the large eggplant, salt, and pepper, whilst cooking and stirring often, until browned, for approximately 5 minutes.

2. Add the garlic, spring onion whites, red pepper flakes, and cook for approximately 3 more minutes.

3. Add the red wine vinegar, tomatoes, raisins, olives, capers, dried basil, and oregano, and cook until the eggplant and tomatoes are tender. Additionally, cook until the pan is almost dry, for approximately 12 minutes.

4. Stir in the spring onion greens, and top with fresh basil.