Shakshouka
Shakshouka originated in Tunisia but has spread to the rest of North Africa and some parts of the Middle East. It is especially popular today in Israel, where it is often eaten for breakfast.
Recipe credit: The Global Foods Online Kitchens
6 large tomatoes
1 fresh hot green chile pepper, minced
1 large onion, chopped
2 cloves garlic, chopped
4 large fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
Salt as desired
Pepper as desired
1. Drop tomatoes into a pot of boiling water. When skin begins to peel, remove tomatoes from water and pull the skin off. This is called blanching the tomatoes. Mash or puree the peeled tomatoes.
2. Heat olive oil to medium heat and sauté green pepper, onion, and garlic.
3. After a few minutes, add the basil, tomatoes, salt, and pepper. Reduce heat and cook for 20 to 30 minutes.
4. Heat oven to 350 degrees.
5. Divide the tomato sauce into individual ramekins or ceramic bowls. Crack in an egg or two (depending on the size of the bowl). Do not stir, the egg is supposed to float in the tomato sauce.
6. Bake for 10 minutes or until the eggs are done.
7. Serve in the warm ceramic bowls.
