Try this remake on an old Israeli classic for eggs cooked in tomato sauce in my version of this Italian Shakshuka Recipe .
Ingredients
2thinly sliced red chiles, seeds removed
1thinly sliced stalk of celery
1thinly sliced peeled carrot
1thinly sliced sweet onion
1/2thinly sliced fennel bulb
5thinly sliced cloves of garlic
2tablespoonsof minced capers
3slicesof prosciutto ham, julienne
1tablespoonof olive oil
54ouncesof whole peeled tomatoes and juice
3tablespoonsof tomato paste
2tablespoonsof balsamic vinegar
2tablespoonsof chopped parsley
4eggs
5slicesof buffalo mozzarella
shaved Parmesan cheese for garnish
fresh chopped basil for garnish
fresh chopped oregano for garnish
fresh chopped scallions for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
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 paoched 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!