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    You are in: Home / Recipes / Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani) Recipe
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    Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Jamilahs_Kitchen's Note:

    A nice Alexandria way to do eggs. Really yummy if you enjoy hard boiled eggs like my DH.

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    Serves: 2-3



    Units: US | Metric


    1. 1
      Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.
    2. 2
      Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes.
    3. 3
      To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.

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    Ratings & Reviews:

    • on July 25, 2011


      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!

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    Nutritional Facts for Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani)

    Serving Size: 1 (168 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 151.3
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 2.4 g
    Cholesterol 279.0 mg
    Sodium 114.8 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 2.4 g
    Sugars 5.8 g
    Protein 11.1 g

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