Ingredients
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2
-
4
-
2
-
1
-
1
-
26 1/2
-
-
-
6
-
-
-
-
-
-
Directions
Israeli Shakshuka,Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I’ve reduced the amount of oil used to make it low fat, but you can use more if you need to.,Can leftovers be reheated successfully?,Where can I find the Pomo brand tomatoes? Does it have a spice to it that makes it so special? Its winter here in Detroit, MI so fresh tomatoes in the stores are not very good. Can I just use canned diced tomatoes? How many ounces will that be?
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Steps
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1
Done
|
You Need a Large Nonstick Deep Saut Pan That Has a Cover. Saut Onions in Olive Oil Until Opaque and Tender. |
|
2
Done
|
Add Red Bell Pepper and Continue Sauteeing Until It Softens Up. |
|
3
Done
|
Reduce Heat to Low. Add the Fresh Chopped Tomatoes, Cook Until They Are Breaking Apart. |
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4
Done
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With a Slotted Spoon, Add the Chunkiest Parts of the Contents of the "pomi" - the Majority of the Sauce Should Remain in the Carton. Add the Jalapeno Now Also. |
|
5
Done
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Cook For 30-40 Minutes, Partially Cover, and Stir Every Once in a While. If It Starts to Look Dry, Add Some of the Sauce from the Carton, Slowly , as You Need It. Add the Salt and Pepper - I Like a Lot Because I Love Salt on Tomatoes. |
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6
Done
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the Final Product Should Be a Thick Sauce That Just Looks Like a Whole Lot of Tomatoes Stuck Together - With Very Little to No Juice, That Is About 1-1 1/2 Inches High. |
|
7
Done
|
Crack Open the Eggs on Top of the Shakshuka, One by One, Giving Each Their Own Space. the Whites Should Overlap, but the Yolk Should Be Spaced About 4 Fingerwidths from Each Other. My Pan Can Fit 6-8 Eggs Very Comfortably. |
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8
Done
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Cover Tightly With a Lid and Simmer For 20 Minutes. |
