Israeli Shakshuka Recipes

ISRAELI SHAKSHUKA

Steps:

• You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
• Add red bell pepper and continue sauteeing until it softens up.
• Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
• 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.
• 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.
• 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.
• 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.
• Cover tightly with a lid and simmer for 20 minutes.

REAL ISRAELI SHAKSHUKA

Steps:

• Drain most (but not all) liquid from the tomatoes.
• With your hands break apart tomatoes, keep uneven and chunky.
• Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
• Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
• When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.