fried hot peppers and tomatoes with eggs (Shakshouka) (recipe)

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FRIED HOT PEPPERS AND TOMATOES WITH EGGS (Shakshouka)

 

This is a traditional breakfast dish but is also

delicious for supper with challah and a salad. If you

prefer, scramble the eggs into the sauce.

 

2 tablespoons olive oil

2 to 3 green chiles, such as jalapeños, finely minced

4 large or 8 small garlic cloves, peeled and coarsely

chopped

5 plum tomatoes (a little over a pound), cored and

coarsely chopped

Salt

1 tablespoon sweet paprika

4 eggs

 

Heat the oil in a frying pan over medium-high heat.

Saute the chiles, garlic and tomato, stirring

frequently, until the tomatoes are soft, about 3

minutes. Add salt to taste and cook until mixture

begins to thicken, about 8 minutes. Add the paprika

and cook another few minutes.

 

Break the eggs one at a time into a small dish. Gently

slide each into the pan on top of the tomato sauce.

With a spoon, carefully fold the whites into the

tomatoes without breaking the yolks. When the

whites are set but the yolks are still soft, remove

from heat and serve, spooning hot sauce over the yolks

and scooping up with bread.

Makes 4 servings.

 

Source: The Food of Israel (Periplus, 2000).

 

Per serving: 168 calories (63 percent from fat), 12.2

g fat (2.5 g saturated, 6.9 g monounsaturated), 211.5

mg cholesterol, 7.9 g protein, 8 g carbohydrates, 2 g

fiber, 77 mg sodium.

 

 

 

 

 

 

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