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Shakshouka (Eggs with Tomato)
Ave. Rating is 3.8 (5 ratings) Add Your Comments and Ratings

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There are many variations on this Sephardi dish but as long as it includes eggs and tomato sauce, you can vary the recipe to your taste.

Serves: 2

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Sephardic Parve Entree

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1 lg. onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes, grated large
salt and pepper to taste


  1. In a large frying pan, saute onion until lightly browned.
  2. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes.
  3. Remove cover and break eggs over the tomato sauce.
  4. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Reader Comments

anonymous says...
Rating is 4

We add ingredients based on whatever we have -- vegetables, salami. The Kids love it!
Nov 9, 2008 (report abuse)

Mikel says...
Rating is 3

You really found a way to make this whole prcseos easier.
May 16, 2016 (report abuse)

Vic Gabay says...
Rating is 4

As you stated, there are many variations of this recipe. I use tomato sauce (marinara sauce works well, too), 2 eggs, and crumpled queso blanco, AKA feta cheese (Kashkaval, Jarsberg or Swiss are interesting alteratives). :-)
Dec 24, 2008 (report abuse)

Jailyn says...
Rating is 4

For the love of God, keep witring these articles.
Dec 13, 2012 (report abuse)

hwalker911 says...
Rating is 4

My mother would make this for us when we were kids. She always added feta cheese, brings back memories for sure. Thanks for sharing it with us.
Apr 21, 2010 (report abuse)



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