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Submitted by Sully Katz
My Israeli husband loves shakshuka so I made up this recipe which he loves and confesses that it is better than the original.
2 Tbsp. olive oil
1 medium onion chopped
2 bell peppers (red, orange or yellow) sliced
1/2 tsp salt
½ tsp pepper
4 cloves garlic finely chopped
1 28 oz can fire-roasted tomatoes
8 extra-large eggs
Heat oil in a large skillet and cook onion covered for 4 minutes.
Add peppers, season with salt and pepper and cook covered for an additional 6 minutes, until just soft. Stir in garlic and cook 1 more minute. Add the whole can of tomatoes. Bring to a boil, reduce heat and simmer for about 5 minutes.
Make 8 wells in the vegetables and pour one egg in each one.
Cover and simmer gently for 4 minutes. Uncover and cook for another 5-6 minutes.
Serve immediately.
Eat with any toasted bread. Baguettes preferably. Can be served for breakfast, lunch or light supper with a soup.
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