Jachnun Roll with Tomato Sauce
Soft, spiral pastry roll filled with caramelized onion and herbs, sliced and simmered in tangy tomato sauce. Comfort-food Israeli breakfast or lunch that comes together in one skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 sheet (about 10×10 in) puff pastry sheet, thawed
- 2 medium yellow onion, thinly sliced
- ¼ cup fresh dill, chopped
- 1 can (14.5 oz) canned crushed tomato
- ½ tsp brown sugar
- 2 large hard-boiled eggs, halved
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add sliced onion and cook, stirring often, until deep golden and softened, about 6 minutes.
- 2
Remove skillet from heat. Lay the puff pastry sheet flat and spread caramelized onion and dill evenly across it, leaving a 0.5-inch border.
- 3
Roll the pastry tightly into a log, starting from one corner. Slice crosswise into 1.5-inch rounds.
- 4
Add crushed tomato and brown sugar to the same skillet. Nestle the pastry rounds and egg halves into the sauce.
- 5
Simmer over medium heat for 8–10 minutes until the pastry is cooked through and sauce bubbles gently around the rolls.
- 6
Serve hot directly from the skillet with warm pita or crusty bread.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
