Serving Size: 4
Try this remake on an old Israeli classic for eggs cooked in tomato sauce in my version of this Italian Shakshuka Recipe.
- 2 thinly sliced red chiles, seeds removed
- 2 Tbsp balsamic vinegar
- 2 Tbsp chopped parsley
- 4 eggs
- 5 slices of buffalo mozzarella
- freshly grated parmesan cheese
- shaved Parmesan cheese for garnish
- fresh chopped basil for garnish
- fresh chopped oregano for garnish
- 3 Tbsp tomato pasta
- 54 Ounce whole peeled tomatoes and juice
- 1 thinly sliced stalk of celery
- 1 thinly sliced peeled carrot
- 1 thinly sliced sweet onion
- 0.5 thinly sliced fennel bulb
- 5 thinly sliced cloves of garlic
- 2 Tbsp minced capers
- 3 slices of prosciutto ham, julienne
- 1 Tbsp olive oil
- fresh chopped scallions for garnish
- In a large pot on high heat with olive oil, add in the prosciutto ham. Once crispy add in peppers, celery, carrots, onions, fennel, capers, and garlic and caramelize.
- Next, add in the tomatoes and simmer for 20 minutes. Adjust consistency with tomato paste and finish with parsley, salt and pepper.
- Transfer 2 cups of the spicy tomato sauce to a cast iron skillet. Crack the eggs one by one on top of the tomato sauce taking care not to break the yolk. Place the sliced buffalo mozzarella in between each egg, season with salt and pepper and simmer with a lid on low heat until the poached eggs are to the desired amount of doneness. Add fresh herbs and scallions to the top of the cooked eggs and serve hot and with a fresh loaf of Italian bread!
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