Redo: Shakshuka

With our plan to redo some of the previous recipes, one of my favorites was the shakshuka. The only real change was that we had time to cook it longer which really added to the flavor and we added a can of tomato puree just because I wanted leftovers for lunch. We left out some of the spices just to have a more clean tomato flavor. Here’s what we did this time:

• 1 onion, diced
• 6 cloves of garlic, minced
• 1 green pepper, diced
• 2 big cans whole, peeled tomatoes
• 1 big can tomato puree
• handful chopped parsley
• handful chopped basil
• salt and pepper
• 8 eggs

Saute the onions and garlic until translucent of medium-low. Add green pepper and saute for another few minutes. Add tomatoes and simmer for 1 hour, add the herbs and simmer for an additional 15 minutes. Taste and adjust flavor as desired. Crack in the eggs and turn down to low and cover for about 8 minutes. It seemed to work out really well because my son even said “yeah, jammy eggs.”