When homegrown Tomatoes are aplenty (...even store bought works), then Shakshuka you must make! Luckily my daughter has a garden with ample for sharing, as well as her Tomato Sauce she simply whips together! And, if you are in the hankering to add a protein twist to the mix, adding a few Eggs becomes a divine treat. Fortunately, you can use your own creativity to tweek this one any way you want, but here is what I did!...
Ingredients ~
Diced Tomatoes (preferably Homegrown)
Diced Onion
Crushed Garlic
Olive Oil
Italian Seasoning as desired
Basil as desired
Oregano as desired
Eggs
Diced Bell Peppers
Drizzle Tomatoes, Onions and Garlic with Olive Oil, and roast at 350 for 45min-hour, til roasted to your desire, season as preferred, add to blender and slightly blend for thicker sauce, or blend to smooth if you prefer a creamier texture. If you have a large quantity like my daughter did, she divides hers up in batches and freezes any extras. Add desired amount of sauce to a skillet, heat til simmering, break Eggs into skillet, add lid to help cook Eggs til desired level of done. Garnish with Bell Peppers, if desired. Enjoy ;)
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