2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1â„2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sautÃ© pan)
You need a large nonstick deep sautÃ© pan that has a cover. SautÃ© onions in olive oil until opaque and tender. Add red bell pepper and continue sautÃ©ing 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 finger widths from each other. My pan can fit 6-8 eggs very comfortably. Cover tightly with a lid and simmer for 20 minutes.
Yield: 6 servings