Shakshooka

A large 5-6 qt casserole pan (looks like a large fry pan but is 3 inches or so deep, a large sauce pan can work, the more surface area and deeper the better.)

1/4 cup olive oil

1 med onion chopped

3-4 tsp Christopher Ranch Chopped Garlic

2 fresh ripe large meaty tomatoes, chopped

1 c (8 oz) med or hot red salsa (depending on how spicy you like it) (We've been using the Newman's brand, but I think Pace would work well)

1 can tomato paste and 1 can of water (Use the can from the tomato paste to get the right amount of water)

1 can (15-16 oz) tomato sauce

1/4 of a 12 oz. jar jalapenos (fresh is best, but I often use Hatch's jarred for convenience, again adjust for desired spiciness)

salt and pepper to taste.

18-24 eggs

Chop the onions. It doesn't matter if you decide to mince or if you chop because when they cook they will disintegrate (More or less) into the Shakshooka.

Take the 1/4 cup of oil and put it in your pan and make sure it's covering the bottom. Turn stove onto medium.

Add Onions.

Add the 3 tsp of garlic.

Don't wait for the onions to cook.

Chop tomatoes and add them.

Add salt and pepper.

It doesn't really matter after this point how you add them so you do NOT have to follow the list bellow

Add tomato paste

Add tomato sauce

Fill the tomato paste can with water and put that in as well (Try to use the water to clean the cans out)

Use a spatula to rinse the Tomato paste out and clean the spatula off with your finger (Make sure your hands are clean)

Take out the 1/4 jalapenos from the 12 oz. jar, You can cut them up to release more flavor.

Add jalapenos.

Add your 18-24 eggs around the entire pan.

Put lid on and let cook 15-20 minutes till you take the lid off.

After taking the lid off make sure, gently, that it's not sticking to the bottom of the pan.

Turn to low.

Let cook for a minimum of 15-20 minutes again or until you think the sauce is thick enough and the eggs are cooked.

Serve with pita (if you want it's fine without) and:

ENJOY YOUR SHAKSHOOKA!!!