- Jewish Learning
Shakshuka is a breakfast favorite all the time, but especially on Passover when our options are limited! I took the classic recipe and kicked it up a notch with Tuscanini’s Calabrian chilis. They add a beautifully complex flavor and piquant kick that works beautifully in the tomato sauce. They provide a real decent amount of heat, so use accordingly!
1 (28-ounce) can whole peeled tomatoes
6 large eggs
salt, to taste
pepper, to taste
chopped, checked parsley and/or cilantro, for serving (optional)
Heat olive oil in a large sauté pan on medium heat. Add in the onion, bell pepper, and sliced chilis. Cook for five minutes, or until the onion becomes translucent. Add the garlic and spices and cook for an additional minute.
Pour the can of tomatoes into the pan and break up the tomatoes with a spoon. Bring the sauce to a simmer and season with salt and pepper.
Using a large spoon, create wells in the sauce and crack an egg into each well. Cook for five to eight minutes or until the eggs are cooked to your liking. Garnish with fresh herbs if desired.
Sponsored by Tuscanini
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