Saturday, January 10, 2009


This is an Israeli dish that Trish made for Paul and me. I had never heard of it, but became an immediate fan at the first bite. It's simply eggs cooked sunny side up on a bed of tomatoes, peppers, and onions. Basic, comforting, quick, delicious. What's not to love? It kind of reminds me of Huevos Rancheros. It's slightly different, but it's just as hearty. Give it a try! I know you'll love it as much as I do!
Thanx Trish!

2 tbs. olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 28oz can of diced tomatoes
salt and pepper
4-6 eggs

In a large skillet, saute the onions and peppers in olive oil until they begin to soften. Add the tomatoes, salt, and pepper. Let everything simmer over a low heat until tender. Gently crack eggs over the top of the vegetables. Cover. Simmer until eggs are set. Serve with pita bread.

Shakshouka is typically eaten with a pita, like many other Middle Eastern dishes, but can also be served with white bread that is dipped in the egg yolks and sauce.

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