SHAKSHOUKA (Eggs in Tomato Sauce)
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)
6 medium tomatoes
salt and pepper to taste
In a large frying pan, sautÃ© 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 sautÃ©ed with the onion.