READY IN: 1hr 15mins
Recipe by Mirj2338

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.

Top Review by 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

Ingredients Nutrition


  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.

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