Shakshooka (Egg-and-Tomato Dish)

Recipe origin: Israel

This is a traditional Sephardic recipe. The Sephardic Jews came from North Africa.

Ingredients

• 5 ripe tomatoes
• ½ large green pepper
• 3 cloves of garlic
• 1 medium onion
• 2 Tablespoons oil, for frying
• Salt, to taste
• Red pepper, to taste
• 6 eggs

Procedure

1. Cut the tomatoes into cubes and the green pepper into thin strips. Place them in the bowl.
2. Peel the garlic and onion, and chop both into tiny pieces.
3. Heat oil in the frying pan until it sizzles. Add the onion and garlic.
4. Turn the heat down to medium and fry vegetables until they turn golden brown.
5. Add tomatoes, green pepper, salt, and red pepper.
6. Cover the pan, and simmer the mixture over low heat until the tomatoes are soft.
7. Carefully crack open the eggs (try not to break the yolks) and drop them on the vegetables.
8. Cover the pan and keep cooking the mixture at the lowest heat for 10 more minutes or until the eggs are set.

Serve on a platter or in a warm pita. Serves 6.

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Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.

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