Shakshuka

INGREDIENTS

INSTRUCTIONS

Recipe by: "Mirjam Dorn (JPW)" <yoel@BRACHOT.JCT.AC.IL> Cut the peppers
open and remove the cores and seeds.  Cut them into strips. Slice the
onions and cut the tomatoes in half.
Fry the onions and peppers in butter or oil in a large frying pan. Season
to taste with salt and pepper, and let them stew gently in their own
juices.  When the peppers are soft, add the halved tomatoes and continue
cooking until they, too, are soft.  Taste the mixture, adding more
seasoning if necessary.  Drop the eggs in whole, and cook until set. Season
again if necessary, and serve.
In some versions, the eggs are not left whole but are stirred and blended
with the vegetables to achieve a creamy texture.
  NOTES:
My usual recipe (although I really prefer eating it out when I'm at the
open-air market) comes from Claudia Roden's book -- _A Book of Middle
Eastern Food_.  She says:
"This is a dish of Tunisian origin which today is eaten in most Middle
Eastern countries."
Recipes sent to me from Bill, wight@odc.net

A Message from our Provider:

“To dyslexic atheist: There is a dog”