Shared by Sarina Roffe
Shared by Sarina Roffe
Tomatoes and Eggs
Yield: 6 servings
Tomatoes and Eggs
Yield: 6 servingsFamily Journey
Beirut and AleppoBrooklynGaithersburg, MD
Brooklyn
On Saturday nights, Sarina Roffé’s grandmother would make what she called “tomatoes and eggs,” or her version of shakshuka. She’d cook tomatoes with garlic, onion and bell peppers, and crack eggs into the mixture, scrambling the whites with a fork so they’d mix into the saucy tomato base. An easy, crowd-pleasing dish, Sarina continues to make this recipe today, and serves it with slices of hearty bread or pita to scoop it all up.
Read more about Sarina Roffe’s family story in “A Syrian Backyard Kitchen Grew in Brooklyn” and get her recipes for bazergan, a bulgur and tamarind salad, and ejjeh, Syrian vegetable fritters.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and finely chopped
- 6 cloves garlic, minced
- 1 green bell pepper, diced
- 2 (15 oz.) cans whole tomatoes
- 1 teaspoon kosher salt
- White pepper, to taste
- 6 large eggs
Preparation
Step 1
Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, until fragrant and browned. Add the green pepper and sauté for two more minutes.
Step 2
Add the tomatoes and their juices and use a wooden spoon to break the tomatoes up into pieces. Add salt and pepper and simmer for 20 minutes.
Step 3
Raise the heat to high and pour the eggs into the pot (whole, not scrambled). Mix gently with a spoon, breaking up the egg whites as they cook, but leaving the yolks intact. The egg whites will appear somewhat stringy throughout the dish.
Step 4
Cook for 10 minutes, until the egg whites are fully white and well scrambled into the tomatoes. Serve in bowls with hot pita or bread.
