Egg and Tomato Scramble recipe
information
This breakfast dish, called shakshooka, was brought to Israel by Tunisian Jews. They like it very hot, but you can adjust the amount of chili pepper to suit your palate. The tomato mixture can be made in advance and reheated before adding the eggs.
ingredients
1/4 cup margarine
3 pounds tomatoes, peeled and chopped
1 teaspoon chili powder, or to taste
1 tablespoon all-purpose flour
3 eggs
1/2 teaspoon salt
4 to 6 pita breads
3 pounds tomatoes, peeled and chopped
1 teaspoon chili powder, or to taste
1 tablespoon all-purpose flour
3 eggs
1/2 teaspoon salt
4 to 6 pita breads
method
1. Melt the margarine in a deep skillet or saucepan over medium heat. Add the tomatoes and their juice, then add the chili powder and flour and stir until smooth.
2. Reduce heat and simmer, uncovered, very gently for 1 hour. Beat eggs with salt in a small bowl.
3. Just before serving, add the egg mixture to the tomatoes and stir lightly.
Serve hot, with pita bread.
2. Reduce heat and simmer, uncovered, very gently for 1 hour. Beat eggs with salt in a small bowl.
3. Just before serving, add the egg mixture to the tomatoes and stir lightly.
Serve hot, with pita bread.
serving amount
serves 4 to 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
