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| Spiced Eggs and Tomatoes
(parve/vegetarian) 2 Tbsp. olive oil for cooking 2 medium onions, chopped finely 4 cloves garlic, chopped finely 6 medium tomatoes, grated coarsely 6 eggs salt, pepper and cayenne pepper to taste dash or more Tabasco (optional) In a heavy skillet heat the oil and in this saute the onion and garlic just until they are beginning to turn brown. Add the grated tomatoes, cover and cook over a low flame for 15 minutes. Break the eggs over the surface of the mixture and sprinkle with salt, pepper and cayenne to taste. Cover and cook until the eggs are firm (5 - 7 minutes). Sprinkle with Tabasco if desired. Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |