Israeli Shakshuka

Method

Tap a step when it’s done — we’ll keep your place.

1. 01In a large and wide skillet, heat olive oil. Add onions and sauté 10 to 20 minutes until caramelized. Add the garlic and cook for another 5 minutes, stirring occasionally, making sure it doesn’t burn.
2. 02In a food processor or blender, add tomatoes and process until well blended. Add tomatoes, basil, brown sugar, salt and red wine to the pot. Bring to a boil and then simmer on low for about 45 minutes if using vine ripened tomatoes. If using canned whole tomatoes simmer for just 15 minutes.
3. 03Using the back of a spoon, make 6 indentations or “wells” evenly in the sauce. Crack your eggs and add them each in the wells you created.
4. 04Over low or medium heat, cover the skillet and allow the eggs to cook briefly until the whites are settled (shakshuka eggs are meant to be runny, but if you like your eggs hard, you can let them cook longer).
5. 05Sprinkle eggs with salt and pepper, and garnish with parsley. if you like it hot, add red pepper flakes. Serve immediately along with toasted french bread.