2 big servings, or 4 small ones
2 Big onions, chopped
2 Peppers, chopped (any kind will do, red for some extra sweetness, green for a punch of flavor, or pablano for a spicier kick)
1 can whole tomatoes
3-4 cloves garlic
1 fresh hot pepper (jalapeno, etc) or sprinkle of dried chilly flakes – optional
5 organic free-run eggs
Extra virgin olive oil
On medium high, heat olive oil in a large pot or wok until it just begins to smoke. Add onions and saute, stirring often and reducing the heat as it cooks; about 10 minutes. Add peppers and saute for an additional two minutes until they soften slightly (add chilly pepper now if desired). Add garlic and begin to add your canned tomatoes, first the juice, then the actually fruits, squishing them with your hands as you add them to the pot. Season with salt and pepper then reduce heat and allow to simmer uncovered for 45 minutes to an hour.
After the sauce is done, take one egg and crack it into the sauce; stirring well to mix it in thoroughly (this is to thicken and flavor the sauce). Add remaining four eggs to thickened sauce, leaving them far enough apart so that they are not touching (MAKE SURE NOT TO BREAK THE EGGS). Cover the pot and allow eggs to poach on a simmer for 20 minutes or desired doneness (some people prefer runny yolks, while others like them harder).
Serve one or two whole eggs per person with lots of sauce and whole wheat pita or baguette to mop the sauce up with.
This is also good for breakfast or lunch and the recipe can be adjusted for more or less people by using more or less sauce and eggs. If you are simply making it for yourself, try making the sauce in advance and reheating it in a frying pan, poaching your single portion inside.
The nice thing about the recipe is it is really flexible. Once you get the basic idea of the dish down, you can change the ingredients to be anything you like. For example, try adding some mushrooms, cheese or herbs to the shakshuka. It’s an easy dish that will be sure to impress your guests!
-Submitted by Jon Handel