Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani)

1. 1

   Peel and slice the tomatoes 1/2 inch thick.

2. 2

   Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.

3. 3

   Shell the eggs, leave whole and slide onto the tomato mixture.

4. 4

   Cook for 5 minutes.

5. 5

   To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.