Israeli egg and tomato scramble (shakshooka) recipe

Recipe for israeli egg and tomato scramble (shakshooka) in our easy ethnic recipes collection. Tunisian jews, who like very spicy food, brought this dish to Israel. The amount of chili powder can be increased or decreased, depending on how hot you like your food. Like most israeli breakfast dishes, shakshooka can be served at any meal. The tomato mixture can be made in advance and reheated before adding the eggs.

Recipe ingredients

• 1, 14 1/2 ounces, can whole peeled tomatoes
• 1/4 cup butter or margarine
• 1 teaspoon chili powder
• 1 tablespoon all-purpose flour
• 3 eggs
• 1/2 teaspoon salt
• Pita bread

How to make israeli egg and tomato scramble (shakshooka)

• Place tomatoes in a colander and drain well. Transfer tomatoes to a bowl and break into small pieces with a spoon.
• Melt butter or margarine in a deep skillet or saucepan on low heat. Add tomatoes, chili powder, and flour and stir until smooth.
• Simmer gently, uncovered, for 1 hour, stirring occasionally.
• In a small bowl, beat together eggs and salt. Just before serving, add eggs to tomato mixture and stir lightly, cooking until eggs are set. Serve hot with pita bread.

Preparation time: 10 minutes
Cooking time: 1 1/4 hours
Serves 4

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