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That recipe has a cheater's proportion of sweet pepper to canned tomato. The essence of this dish is the concentrated sweetness of the slowly cooked peppers. Using canned tomato product is a shortcut of sorts.
But she got the spices right. Other Tel Aviv variants include crushed anise seeds and dried Persian lemons.
Of course you must have a flatbread of some type to scoop up the mixture.
I would try this without the eggs and garlic. Add in some beans, a pound of cooked sausage including all the cooked off fat and eat it with roast beef. Yeah, I think I would leave out the cumin and paprika and the green stuff too. Maybe sprinkle on a pound of grated cheese and brown it in the oven before serving.