Title: Schackshouka (Eggs & Sauce)
Categories: Jewish Kurdistan Israel Cheese
Yield: 5 Servings

3	tb	Corn or olive oil
1	md	(1/2 cup) onion, chopped
2	lb	Fresh ripe tomatoes, chopped or equal amt canned chopped tom
1		(1/2 cup) sweet red pepper, cored, seeded & chopped
1	ts	Salt
1/4	ts	Black pepper
2	ts	Paprika
5		Eggs

Several Sephardic communities, Tunsia for example, prepare a schackshouka. Here is Kurdish version.

1. Heat oil in large skillet. Stir-fry onion over moderate heat until it turns golden. Add all other ingreds except for eggs, & simmer, covered, over low heat for 1/2 hr. Stir now & then as it cooks. 2. Break each egg into a small depression you make in sauce. Cook for 10 mins, basting eggs w/sauce, to produce poached eggs in a red sauce. You may add up to 8 eggs for this amount of sauce. Serve warm. Serves 5 for breakfast or lunch.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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