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Prep 5 mins
Cook 15 mins
A nice Alexandria way to do eggs. Really yummy if you enjoy hard boiled eggs like my DH.
Make and share this Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani) recipe from Food.com.
- Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.
- Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes.
- To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.
A nice different way to have eggs for breakfast. I cooked my eggs first using How to Make Perfect Hard Boiled Eggs. I used a good extra virgin olive oil plus the rest of the ingredients. Don't cook in a cast iron pan or the eggs may pick up grey colour from the acidity of the tomatoes on the iron. I added the sea salt and freshly cracked black pepper near the end of cooking time. Made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT!