- 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 1⁄2 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 sautÃƒ pan)
- 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.