Shakshuka

Mirj's Note:

This is a creamy Israeli sauce perfect for a light lunch or supper. My kids adore it over mashed potatoes. I adore it with a healthy dose of Tabasco sauce.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 lbs tomatoes
• ½ cup margarine
• 1 medium onion , diced
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon salt
• 1 dash pepper

Directions:

1. To peel the tomatoes, drop them into a saucepan of boiling water for 1 minute.
2. Then plunge into cold water.
3. The skins will slip off easily.
4. Puree the tomatoes in a blender or food processor.
5. In a large skillet, melt the margarine and sauté the onion until golden.
6. Add the flour and stir until combined.
7. Stir in the tomatoes and simmer uncovered for 1 hour until thick.
8. In a medium bowl, beat the eggs with the salt and pepper and add to the tomatoes just before serving.
9. Heat and stir, but do not boil.

Reviews

[French Tart]

Gorgeous! This is VERY similar to a Turkish dish I used to make all the time in Cyrpus called Menemen, which was eggs and tomatoes. I made this for a light lunch today and served it with just bread and salad. DH had his Shakshuka over the top of his bread and asked for seconds...........making this a 5 star recipe that was so EASY to rustle up! Thanks Mirj.....sorry no photos - next time, I was in a rush having just come back from shopping - this was an ideal and tasty meal to make in no time at all! FT