SHAKSHOUKA

Tonight we are having one of my favourite dinners and thought that I would give the recipe. Its cheap, so tasty and relatively healthy. This is great with fresh baguette , so other crusty bread for dipping in the sauce. I also add a good amount of sweet paprika and a couple of cloves of garlic.

SHAKSHOUKA (EGGS IN TOMATO SAUCE)
A Sephardi favorite. No Middle Eastern restaurant menu is complete without it, though Hungarians also delight in this dish--with the addition of lots of paprika. Leshakshek means "to shake" in Hebrew. 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. Although, I have made this with canned Watties Moroccean Tomatoes and it was good and quick.

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