A Recipe for shakshuka

(Eggs in Tomato Sauce)

A Sephardi favorite. Leshakshek means "to shake" in Hebrew. No Middle Eastern menu is complete without it, though Hungarians also delight in this dish-with the addition of lots of paprika. 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.

Ingredients

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

Preparation

In a large frying pan, saute 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 onions.

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