"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.."
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Ready In:


  • 1 large onion (finely chopped)
  • 4 eggs
  • cooking oil
  • 6 medium tomatoes
  • salt and pepper


  • 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.

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  1. 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!
  2. 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.
  3. 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
  4. I made this as posted, just scaled back, and was concerned it would need some additional oomph of some description -- not the case. This is great! Makes a great weeknight meal with rice.
  5. I have seen a huge variety of "possibilities" in Shakshouka recipes. Since this dish was made in so many countries throughout the Middle East and North Africa, each locality has crafted this dish to suit its own taste. A friend of mine of Tunisian Jewish descent makes it with potatoes. My favorites, however have hot and green peppers. I highly recommend this dish spicy, and served with fresh pita bread!


I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
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