Shakshouka (eggs in tomato sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | large | Onion -- chopped small |
| Cooking oil | ||
| 6 | mediums | Tomatoes |
| 4 | larges | Eggs |
| Salt and pepper to taste | ||
Directions
In a large frying pan with a cover, saute the onion pieces in cooking oil until they are light brown. Meanwhile, grate the tomatoes on the largest holes of a grater. Add the liquid pulp to the onions, cover and cook over low heat for 25 minutes. remove the cover and break the eggsover the surface. Stir gently to break the yolks, cover and cook for about 3 Serve on toast for breakfast or over rice for a luncheon or supper dish.
Variation: One minced garlic clove can be added to the onion pieces, or 3-4 slices of red pimiento may be sauteed with the onions.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman