Egyptian Chakshoka - Eggs in Tomato Sauce Recipe

Name: Egyptian Chakshoka - Eggs in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 onion, chopped; 3 large garlic, gloves minced; salt and pepper; 1 pinch allspice; ¼ cup Italian parsley, finely chopped; 1 (8 ounce) can tomato sauce; 16 ounces water; ¼ cup rice; 6 eggs

Servings: persons

1
In large pan add enough olive oil to cover bottom of pan, to the heated oil add onions, garlic, salt, pepper and allspice and cook till translucent.
2
stir in parsley and continue to cook 2-3 min's over med flame.
3
add tomato sauce and water simmer for about 5 minutes, check seasoning.
4
add rice and cook on md low till rice has cooked about 15-20 minutes, add water as necessary, this should be rather saucy.
5
in a plate break eggs and gently drop them 1 at a time into the sauce, raise temp to medium cover pan cook 2 3 minuets until the yolk is covered by the egg white.
6
Enjoy.
7
http://food4memories.com.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: olive oil, 1 onion, chopped, 3 large garlic, gloves minced, salt and pepper, and more.

Yes, Egyptian Chakshoka - Eggs in Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Chakshoka - Eggs in Tomato Sauce

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