My Top Three Egg Recipes
Israeli, Tex-Mex & Sephardic ways with Eggs

My top three egg recipes are—not in this particular order—Israeli Shakshuka, Tex Mex Huevos Rancheros and my family recipe for Sephardic Huevos con Tamate over Fideos (translation for the Ashkenazim among us eggs poached in tomato sauce cooked over vermicelli).  And YES-if some of you prefer scrambled eggs, go right ahead, it'll great.

These kosher egg recipes share similar methods of preparation, pans and ingredients but they each have a distinctive flavor all to their own.  Kind of like the members of our family. Similar DNA, shared relatives, but they each have different strengths and personalities. And we appreciate them—each at the right time. Especially for big family breakfasts.


these recipes can be made pareve or dairy  and serve 4- 6

active/total time is about 20 minutes


     Israeli Shaksuka Recipe

4 tablespoons olive oil

1-2 hot peppers, to taste

1 red bell pepper, chopped

4 cloves garlic, chopped

5 medium tomatoes, coarsely chopped

1 tablespoon paprika

1 teaspoon salt

6 eggs

1/4 cup crumbled feta cheese, optional

1. In a large skillet with a cover over medium high heat, pour oil to warm. Add hot peppers, red bell pepper, garlic and tomatoes. Cook uncovered, breaking up the tomatoes as they release their juices. Add salt, stir and simmer uncovered 8-12 minutes or until juices evaporate and sauce thickens somewhat. Add paprika and cook just 2 minutes more. 

2. Break eggs, one at a time, into a small dish. Gently slide each egg into the pan over the tomatoes. Continue to cook until the whites have set but the yolks are still soft. Top with feta cheese if using. 

3. Remove from heat and serve directly from the skillet with challah or baguettes. Also a great kosher for Passover recipe over potatoes or with matzah. 


     Sephardic Huevos con Tamate

8 ounces thin spaghetti, cooked al dente

3-4 fresh tomatoes, skinned or 1 (14.5 ounce) can whole tomatoes

1 (8 ounce) can tomato sauce

2 teaspoons olive oil

1 teaspoon salt

1 teaspoon sugar, optional

6 eggs

¼ cup grated Romano, Parmesan or Asigo cheese

1. In a large skillet with a cover over medium high heat, pour oil to warm. Add tomatoes, tomato sauce, salt and sugar and cook uncovered, breaking up the tomatoes as they release their juices. Simmer uncovered for 10 minutes. Add spaghetti and stir well to coat.

2. Lower the heat to medium low. Break eggs, one at a time, into a small dish. Gently slide each egg into the spaghetti and sauce, leaving at least ½ inch space around each egg. Sprinkle with cheese if using. Cover and cook as long as desired. 3-4 minutes for soft, 7-9 minutes for firm.

Serve warm with bread to soak up the sauces.


     Spanish Huevos Rancheros

8 corn or flour tortillas, warmed

2 teaspoons olive oil

3-4 fresh tomatoes, skinned or 1 (14.5 ounce) can whole tomatoes

1 cup mild or medium heat salsa, according to taste

1 teaspoon salt

1 teaspoon cumin

6 eggs

¼ cup grated cheddar or jack cheese

warm black beans, sour cream, avocado, cilantro to garnish or serve alongside if desired

1. In a large skillet with a cover over medium high heat, pour oil to warm. Add tomatoes, salsa, salt and cumin and cook uncovered, breaking up the tomatoes as they release their juices. Simmer uncovered for 10 minutes until juices evaporate and sauce thickens.

2. Lower the heat to medium low. Gently drop each egg into the sauce, leaving at least ½ inch space around each egg. Cover and cook as long as desired. 3-4 minutes for soft, 7-9 minutes for firm.

 3. To serve, place tortilla on a warm plate. Gently remove an egg and some of the sauce from the pan to the tortilla. Sprinkle with cheese and additions as desired.


If you liked these cooking ideas, I think you will enjoy....


Subscribe to Queen in the Kitchen holiday newsletters:

Print Friendly Button:

Print Friendly and PDF