Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.


  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.
Most Helpful

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

French Tart February 20, 2007