Reviewed: Feb. 14, 2012

This is similar to something my mom use to make for us. I have changed it a little and it is still good. I Saute a can of stewed tomatoes which I have crushed up with my hand real good Cook in fry pan till the have dried up real good then add olive oil and crack eggs into this and scramble. It is delicious

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Reviewer:

Bella

Reviewed: Feb. 12, 2012

I am middle eastern and although I have not tried this particular version I was raised eating it prepare the way Layla13 explained in her review. Additionally, it is served with pita bread. I will be trying this version as it includes all the ingredients and spices I like in general. Thanks for posting this recipe.

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Reviewer:

Red Hat Milli

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Long Beach, California, USA

Reviewed: Feb. 11, 2012

i am married to an arabian and how they do it is chopped tomatoes and onions.. fry in oil til soft add salt , pepper and some cumin.. add the beaten eggs and scramble.. thats it.

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Reviewer:

layla13

Cooking Level: Expert

Reviewed: Feb. 11, 2012

I added 1/3 Cup chopped green onions and omitted tomato paste. It came out tasty. I used 2 tomatoes and 2 eggs for a single serving.

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4 users found this review helpful

Reviewer:

BA Ski Lady

Reviewed: May 3, 2011

Lovely flavour! I followed reviews and cooked the tomatoes a lot less and only put 1/4 tsp cumin and 6 eggs. This is definitely a keeper. Thanks

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1 user found this review helpful

Reviewer:

Cherylh70

Reviewed: Oct. 26, 2010

d best combo ever.....

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Reviewer:

sairis

Cooking Level: Intermediate

Reviewed: Oct. 14, 2010

This was interesting. I did notice it was a lot like Shashouka, except that you would poach the eggs in the sauce with Shashouka. But it was still a great way to use up tomatoes from the garden.

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6 users found this review helpful

Reviewer:

evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

Reviewed: Oct. 9, 2010

I think the potential is here but WHOOOO, too much sauce and spice!! Next time I will halve everything except the eggs and I would cut the tomatoes extra thick or just chop them up. The flavor was good but too intense. I will be putting the rest of this on rice tonight for dinner. Hopefully the rice will mellow the intense flavors a little.....

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Reviewer:

Jessica

Reviewed: Sep. 18, 2010

Hi. This is basically a Shashouka Recipe. You don't have to use sunflower oil. I typically use Olive Oil. I poach my eggs in the tomato sauce (instead of scrambled) which looks nicer and I like my yolk a little soft. You can also add a little diced hot peppers (your favourite) which I prefer. Serve with fresh warm bread and a side salad ... yummm

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7 users found this review helpful

Reviewer:

CateMc

Reviewed: Apr. 26, 2010

This was a bit of a disappointment. A few previous reviewers had the same problems I did. I made it exactly as written, using sea salt and sunflower oil (which was a new ingredient to me). My cooking times were 10 minutes each time - I didn't gauge them as was hinted at, but I probably should have, in retrospect. The results looked nothing like the picture - they were a gloppy mess. (This lasted me for three breakfasts, and the leftovers were a bit more solid.) Definitely no extra points for visual/textural appeal. On the other hand, the taste was somewhat good - I like cumin a lot. I agree with a previous reviewer that the proportions were off - I would add more eggs, or cut down on the tomato ingedients, if I made this again. I'd probably give this a 2-star rating, but I guess I'll add an extra star for taste/ease/healthiness.

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