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

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