A spicy Israeli and Sephardic dish

A Sephardi favorite. Leshakshek means "to shake" in Hebrew. No Middle Eastern menu is complete without  it, though Hungarians also delight  in this dish with the addition of lots of paprika. Every cook from North Africa has his or her own personal version of this egg and tomato dish. Whatever vegetable is used, it must be fresh, not canned.


1 large onion (finely chopped)

4 eggs

Cooking oil

6 medium tomatoes

Salt and pepper to taste


In a large frying pan, sauté onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.


Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sautéed with the onions.




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