Recipe of the Week
By Mary Kay Radnich

Time for Breakfast

The nutritional experts tell us that we should start every day with a good breakfast. Here is a typical Egyptian breakfast, easy but also a little more exotic than, say, a western omelet.

Shakshukat beed iskandarani – Hardboiled eggs a la Alexandria

• 1 onion very finely chopped
• 2-3 ripe tomatoes
• 3-6 hardboiled eggs
• cooking oil
• salt and pepper

Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes. To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.