Shakshuka!

A Sephardi favorite. No Middle Eastern restaurant menu is complete without it, though Hungarians also delight in this dish with the addition of lots of paprika. Leshakshek means "to shake" in Hebrew. 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 lg. onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
2 tsps sweet Paprika
salt and pepper to taste

In a large frying pan, saute onion until lightly browned. Slice tomatoes in quarters or grate on largest holes of a grater. Mix grated tomatoes, onion, and paprika and cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to and circle around the yolks yolks to separate the eggs; cover and cook for about 3 or 4 minutes until eggs are slightly set. Sprinkle with salt and pepper. Serve with sliced baguette bread or fresh pita to sop up the delicious sauce.

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