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SHAKSHOUKA (Eggs in Tomato Sauce)
A Sephardi favorite. No Middle Eastern restaurant menu is complete without
it, though Hungarians also delight in this dishwith the addition of lots
of paprika. Leshakshek means "to shake" in Hebrew. Every cook from North
Africa has his or her own personal version of this egg and tomato dish.
Whatever vegetable is used, it must be fresh, not canned.
1 lg. onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste
In a large frying pan, saut onion until lightly browned. Grate tomatoes on
largest holes of a grater. Mix grated tomatoes and onion, cover and cook
over low heat for 25 minutes. Remove cover and break eggs over the surface.
Stir gently to break yolks, cover and cook for about 3 or 4 minutes until
eggs are set. Sprinkle with salt and pepper.
Variations: One minced garlic clove may be added to the onion, or 3 to 4
slices of red pimento may be sauteed with the onion.
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