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Pitaquiles

3.7

(3)

A sauce tomato pure topped with crisped pita strips and a fried egg in an enameled castiron pan.
Photo by Dan Perez

When it comes to the limits of appetite, Israelis are overly optimistic. I’m guessing that’s why store-bought pitas come in ten-packs, a few of which are bound to be left over. Once you’re past thirty-six hours of purchase, it’s either freeze, repurpose, or dispose—in other words, time to get creative. Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce, hasn’t made it to Israel yet; I’ve rarely even seen a tomatillo in these parts. But I built this dish by starting with a riff on classic roasted sheet pan cherry tomatoes, brightening them with hot peppers and other elements that allow the sauce to rightfully call Israel home.

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