Israeli breakfast, or Hungarian (tojásos lecsó)
1/2 l tomato passata
1/2 chopped onion
1 tsp ginger garlic paste
1 aubergine flesh
Salt and black pepper
1 cube fish bouillon
1 tbsp honey
1 red bell pepper cut into 1 cm pieces
1/2 onion cut into 1 cm pieces
Prepare the sauce.
Put the aubergine under the grill. Cool and spoon out the flesh.
Sautée the chopped onion on 1 tbsp oil. add the ginger garlic paste. Add the aubergine flesh.
Fry for a few minutes. Add the tomato passata. Season and cook on medium heat.
In the meantime fry the onion and red bell pepper pieces. Season with black pepper.
When it is al dente, add to the sauce and cook. At the end add the honey.
Arrange the sauce in a pan leave three nests for the eggs. Break the eggs in the nests. Place the pan under hot grill until the egg whites are cooked but the yolks are still trembling.
Serve for breakfast with fried bacon, grilled halloumi cheese.
Or serve with beef piccata for lunch or dinner.