Cheese with purselane
Pepper Salad with cheese and eggs
7-8 red peppers, cleaned from seeds and stems, diced medium-sized
1/3 cup of sunflower, corn or safflower oil
200g soft salty cheese like tsfatit or Hemed
2 eggs
1. Fry the peppers slowly in oil in a large skillet over medium flame until they are quite soft. It takes about 30 to 45 seconds. Stir occasionally so as not to burn them.
2. Beat eggs. Increase the flame and pour in the eggs. Stir a minute and add the cheese crumbled into pieces. Stir with a wooden spoon moving slowly and widely – try not to crumble the cheese. Fry until the cheese absorbs the oil and softens some 7-5 minutes, without mixing. Remove from heat and eat hot, warm or cold with fresh bread or challah.
