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Recipe details
Israeli Tomato and Egg Ful-Style Breakfast Skillet
A quick tomato-and-egg breakfast served in the soft, spoonable style associated with ful at an Israeli breakfast table, while using only the permitted pantry products and no beans.
≈ 64 kcal/100 g · ≈ 153 kcal/serving
18 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large egg50 g
Ripe tomato, diced180 g
Olive oil5 g
Garlic, minced3 g
Salt1 g
Black pepper0.2 g
Cookware and utensils
Small skillet
Spatula
Serving bowl
Directions
01
Heat the olive oil in a skillet over medium heat.
Products
Olive oil — 5 g
Action
Heat
Time
1 min
Temperature
medium heat
02
Add the tomato, garlic, salt, and pepper.
Products
Ripe tomato, diced — 180 g; Garlic, minced — 3 g; Salt — 1 g; Black pepper — 0.2 g
Action
Add
Time
1 min
Temperature
medium heat
03
Simmer the tomato mixture until thick and spoonable.
Products
Ripe tomato, diced — 180 g
Action
Simmer
Time
8 min
Temperature
medium heat
04
Make a well in the tomato mixture with the spatula.
Products
Ripe tomato, diced — 180 g
Action
Make a well
Time
1 min
Temperature
medium-low heat
05
Crack the egg into the well.
Products
Large egg — 50 g
Action
Crack
Time
1 min
Temperature
medium-low heat
06
Cover the skillet and cook until the egg white is set and the yolk reaches 160°F/71°C.
Products
Large egg — 50 g
Action
Cook
Time
6 min
Temperature
medium-low heat; 160°F/71°C internal temperature
07
Transfer the tomato and egg to a serving bowl.
Products
Ripe tomato, diced — 180 g; Large egg — 50 g
Action
Transfer
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
