Israeli Shakshuka Recipe - Food.com
"Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to...."
INGREDIENTS
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2 teaspoons olive oil
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4 extra large ripe tomatoes, chopped
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2 red bell peppers, diced
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1 large onion, diced
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1 green jalapeno pepper, finely diced
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26 1/2 ounces pomi brand chopped tomatoes (nothing works like this!)
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kosher salt, to taste
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black pepper, to taste
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6 large eggs (or as many as will fit on your sautà pan)
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