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Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy..
- 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.
I must admit that as an American I would have no idea what this is. Now that I live in Israel and I see this dish served, I decided I could try to make it. I made it for a Friday lunch for the family. I also added red pepper to the tomatoes and onions and lots of seasonings. Also I did not mix up the eggs when I dropped them in. My family ate it and it was really good and different. That must be my Israeli side!
I halved the recipe and grated the first tomatoe and it was mush. I finely chopped the next two. I added basil and 1/4 of a green pepper. I found the recipe fantastic as made. "The possibilities are endless" is a great statement. Some Crushed Red Pepper while sauteing the onions. Mozzarella cheese on top and ground sausage on the bottom? I can see many ways this recipe can go. Thanks for posting.
I served this dish for Sunday Brunch along with buttered, taosted Wholewheat Bagels, Smoked Turkey sausage and pan fried potaoes. Very tasty. I added 12 oven dried tomatoes (mirjam's recipe) and as suggested some garlic. The next time I make it I will, as suggested by Caryn Gale leave the eggs whole, sunny side up. I did not like the final appearance with the egg stirred through the tomatoe onion mixture it became too undefined in colors, No way could I grate the tomatoes but no big deal I just chopped them finely.. Thanks Miralegirl for a tasty recipe