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    You are in: Home / Recipes / Shakshuka Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on February 20, 2007


      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

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    Nutritional Facts for Shakshuka

    Serving Size: 1 (437 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.8
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 5.9 g
    Cholesterol 139.5 mg
    Sodium 918.7 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 4.6 g
    Sugars 10.2 g
    Protein 8.4 g

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