Imba’tara makes good use of the plentiful summer crop of tomatoes. It has the consistency of a fluid porridge. To be fully enjoyed it has to be eaten with Arabic/Pita bread – if Arabic bread is not available, a crusty Italian loaf is an alternative. Bite-size pieces of bread are torn, and with a piece held in each hand, the medley of tomatoes and eggs is scooped up with one, while the other offers needed support; with practice you’ll become adept at it.
10 large soft ripe tomatoes (approx.)
75 mL (1/4 cup) vegetable oil
1 large onion, diced
5 mL salt (1 tsp)
7 mL (1 1/2 tsp) black pepper
2 mL (1/4 tsp) cinnamon
4 eggs, slightly mixed in a bowl
Chopped parsley (optional)
Handful roasted pine nuts (optional)
Pour boiling water over tomatoes to cover. Let stand for 2 minutes. Drain, peel and chop.
Pour oil into a heavy cooking pot and fry onion until golden. Add spices and stir for a minute to release their essence. Add tomatoes and bring to a boil. Lower heat and cook uncovered, stirring now and then, for about half an hour.
Add eggs to the tomatoes and minimally stir. Wait a minute or two and stir again. Repeat until eggs have solidified.
Pour into a serving bowl until mealtime. Sprinkle with chopped parsley and a handful of roasted pine nuts for decoration, if desired. Serve at room temperature with olives, jalapeno peppers and green onions.
Makes 4 servings