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Huevos con Tomate
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We used to call this shakshouka and ate it for breakfast (and sometimes even for dinner). Use fresh eggs otherwise the egg white spreads out too thinly (still tastes good though!). Remember to include additional spices per your preference!

Serves: 4

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Sephardic Parve Entree

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4 - 6 fresh eggs
1 8 oz. can tomato sauce
2 tbs olive oil
salt and pepper to taste


  1. Heat tomato sauce, oil and salt and pepper until it bubbles, then lower heat to medium.
  2. Break eggs one at a time and add to sauce. Eggs should be spaced apart rather than mixed together.
  3. Spoon some tomato sauce over the eggs, then cover and cook for five minutes, adjusting for desired consistency.

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