Try this remake on an old Israeli classic for eggs cooked in tomato sauce in my version of this Italian Shakshuka Recipe.
- 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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