I've had this a couple of times long ago at Jewish dinner parties and loved it. I'd been searching for a new and different way to make eggs a dinner meal and though this is usually eaten for breakfast throughout the Middle East and North Africa, I find the vibrant flavors much better for lunch or dinner. This is my own version, served with warm onion pita and Southern yellow squash steamed with onion, garlic and parsley. We drink chilled Moscato with it for dinner--lovely! I have made this to serve 3, but add two more eggs to make it a dish for 4; leftovers are gently steamed the next day for lunch!

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