Quick, easy, simple
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Enjoy a classic Mediterranean area dish, great for brunch!

By Filiz Thayer 

Filiz Tunisian Shakshouka - An egg, potato and tomato dish, with garlic and basil.  


- One medium onion, finely chopped
- One clove of garlic, finely chopped (minced from a jar works fine too)
- Small bunch of basil (optional), finely chopped
- Three medium sized potatoes, diced
- Three medium tomatoes, diced (canned works fine too)
- Four eggs
- One tablespoon olive oil
- Salt and pepper to taste
- Red pepper flake (optional) 

Directions:  In a large frying pan, saut√© onion until lightly browned, then add the garlic, tomatoes, and potatoes.  Cover and simmer over low heat for about 25 minutes.  Remove the cover and break your eggs over the surface, then stir gently to break the yolks slightly.  Add the basil and red pepper flake (optional).  Cover and cook for another 3 to 4 minutes until the eggs are set.  Season with salt and pepper to taste.  Excellent served on a wedge of pita bread!


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