No claims to authenticity, but we always made a recipe from Sunset Magazine growing up:
Salute 1 green bell pepper, sliced in 1 T. butter (I would use olive oil)-until softened, add 1 large can tomatoes, crushed and bring to a simmer. add salt, pinch oregano and a pinch minced parsley, 1 clove garlic, crushed. Cook 10 minutes. Crack eggs into it, top with thin slices of decent cheddar. When cheese is melted, eggs are done. It's simple and good.
Yes, and a precursor to shakshuka is eggs in purgatory which goes back to when the tomato industry flourished in Naples in the 19th century. You spread the sauce (salsa) in a flat casserole dish, make some indentations in the sauce, add your raw eggs and then cook in a 400F oven. Remove while the eggs are still runny. Turn them out over your tortillas.
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Salute 1 green bell pepper, sliced in 1 T. butter (I would use olive oil)-until softened, add 1 large can tomatoes, crushed and bring to a simmer. add salt, pinch oregano and a pinch minced parsley, 1 clove garlic, crushed. Cook 10 minutes. Crack eggs into it, top with thin slices of decent cheddar. When cheese is melted, eggs are done. It's simple and good.