Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Saturday, January 21, 2012


This middle-eastern dish of eggs poached in spicy tomato sauce is bubbling hot and perfect for sharing on a cold night! I served it with some homemade whole wheat pita bread and Moroccan Eggplant Salad. It made perfect healthy comfort food as the snow comes down in NYC!

Serves 4
A mildly spicy, bubbling hot dish perfect for sharing on a cold night.

2 Tbs olive oil
4 jalapeƱos, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
3 cloves garlic, crushed and sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can low sodium or no salt added diced tomatoes
Salt, to taste
4 eggs
1/4 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas

1.    Heat oil in a 12” skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2.   Add tomatoes and juices, reduce heat to medium, and simmer. Using back of spoon, mash tomatoes while stirring. Simmer until thickened slightly, about 15 minutes. Season with salt to taste.
3.   Crack eggs over sauce so that eggs are evenly distributed across surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with pitas, for dipping.

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