Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

  • Serves

    serves 2

  • Cook

    20 minutes


In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. This recipe is excerpted from Cheryl Rule's cookbook, Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food (Houghton Mifflin, 2015).

Featured in: Behind the Recipe: Eritrean Fata by Cheryl Rule


  • 1 small red onion, minced
  • 4 cloves garlic, minced
  • 14 cup olive oil
  • 5 plum tomatoes, cored, 4 minced, 1 diced
  • 2 tsp. tomato paste
  • 12 tsp. hot Hungarian paprika
  • 14 tsp. cayenne
  • 14 tsp. ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. crusty rolls, torn into 1 1/2" pieces
  • 1 jalapeño, diced
  • Full-fat Greek yogurt, for serving


Step 1

Heat oil in a 4-qt. saucepan over medium-high. Add half the onion and the garlic; cook until soft, 4-5 minutes. Add minced tomatoes, paprika, cayenne, allspice, salt, pepper, and 2⁄3 cup water; cook, uncovered, until tomatoes break down, 12 minutes.

Step 2

To serve, divide bread between 2 bowls; top with sauce and garnish with remaining onion and tomato, plus the jalapeño and yogurt.

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