Muslim Matrimonials and More's Middle Eastern and Muslim Recipes



Hardboiled eggs a la Alexandria (Shakshukat beed iskandarani)

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.


  • 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.

Say Bismillah and eat!

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