Ingredients for Hardboiled Eggs A La Alexandria Shakshukat Beed Iskandarani
- 1 medium onion
- 1 (28 ounce) can of crushed tomatoes
- 2 large eggs
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
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How to Make Hardboiled Eggs A La Alexandria Shakshukat Beed Iskandarani
- Prepare the eggs: Hard-boil 2 large eggs. Once cool, gently peel and set aside.
- Sauté the onion: Finely chop 1 medium onion and sauté in 1 tablespoon of olive oil over medium heat until softened (about 5 minutes).
- Add the tomatoes: Add 1 (28 ounce) can of crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pan. Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
- Gently add the eggs: Carefully place the whole hard-boiled eggs into the tomato sauce.
- Simmer and serve: Reduce heat to low, cover, and simmer for 5 minutes to gently warm the eggs.
- To serve, remove the eggs, halve them, and arrange them in a serving dish. Spoon the flavorful tomato sauce generously over the eggs.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
12g
Carbs
3g
