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Recipe details
Israeli Breakfast Mezze with Soft Eggs
A one-person Israeli breakfast mezze with soft eggs, fresh tomato-onion salad, and olive oil.
≈ 101 kcal/100 g · ≈ 306 kcal/serving
15 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 eggs2 pcs
medium tomato, diced150 g
small onion, finely diced35 g
olive oil15 ml
salt3 g
black pepper0.3 g
Cookware and utensils
small skillet
mixing bowl
serving plate
Directions
01
Combine the tomato, onion, half the olive oil, half the salt, and pepper in a bowl.
Products
medium tomato, diced — 150 g; small onion, finely diced — 35 g; olive oil — 15 ml; salt — 3 g; black pepper — 0.3 g
Action
mix
Time
2 min
Temperature
room temperature
02
Heat the remaining olive oil in a small skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
03
Crack the eggs into the skillet.
Products
large eggs — 2 pcs
Action
crack
Time
1 min
Temperature
medium heat
04
Cook the eggs without stirring until the whites set and the yolks remain soft, reaching 160°F/71°C
Products
large eggs — 2 pcs
Action
cook
Time
3 min
Temperature
medium heat; 160°F/71°C internal temperature
05
Cook the eggs without stirring until the whites set and the yolks remain soft, reaching 160°F/71°C
Products
large eggs — 2 pcs
Action
cook
Time
3 min
Temperature
medium heat; 160°F/71°C internal temperature
06
Arrange the eggs beside the tomato salad on a serving plate.
Products
large eggs — 2 pcs; medium tomato, diced — 150 g; small onion, finely diced — 35 g
Action
arrange
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
