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Nutrition Facts
Serving Size 1 (547g) Recipe makes 2 servings
Calories 244
Calories from Fat 96		(39%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 160mg		6%
Potassium 1116mg		31%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 5.5g	21%
	Sugars 13.7g
Protein 16.5g		33%
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Shakshouka

Recipe #60286 | 33 min | 3 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Apr 18, 2003

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..

SERVES 2 -4 (change servings and units)

Ingredients

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

Directions

1
In a large frying pan, saute onion until lightly browned.
2
Grate tomatoes on largest holes of a grater.
3
Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes Remove cover and break eggs over the surface.
4
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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Featured Reviews for This Recipe

From: dM.nyc

On Dec 12, 2005

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!

2 people found this review helpful

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From: SharpiesAreGreat

On Nov 19, 2005

This is awesome!! I was too lazy and tired to shred the tomatoes, so I cut them into chunks instead, but it still turned out great. I'm definately moving to Israel now.

1 person found this review helpful

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From: Caryn Gale

On May 16, 2003

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!

5 people found this review helpful

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From: GoKittenGo

On Jan 10, 2006

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.

2 people found this review helpful

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