Israelishakshuka Recipes

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.

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Steps:

• 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
• 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
• 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

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.

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
• Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.