Holistic Chef Eddie's Tip of the Day #16

When I travel I learn so much about the food of that culture.  It really expands my knowledge and gives my readers more of a repertoire to choose from.  I do this blog because little by little I attract more people to help them in their quest for a healthier lifestyle.  My vision is to create a loving, compassionate and healthy world. I am passionate and look forward to reaching many more people in order to make a bigger difference.  Today my version of one of my favorite recipes comes from Israel.  It is called Shakshuka, a chunky tomato sauce with sunny side up eggs on top.  I had it every morning for breakfast with a cucumber/tomato salad and hummus.  It was really incredible and I am hooked.  It's definitely a KETO friendly food.  Vegetarians who eat eggs will love it too.  By the way, the Marinara in the recipe can be used with pasta dishes or any dish that requires a tomato sauce.  Enjoy!!!!!

 SHAKSHUKA (Eggs in a Spicy Tomato Sauce)

1 - 32 oz. can Crushed Fire Roasted Tomatoes
1 - small can of Tomato Paste
2 Tablespoons Extra Virgin Olive Oil
3 cloves minced Garlic
1 medium sized Onion,  chopped fine
1 - stalk Celery, chopped fine
1/2  Green Pepper, chopped fine
1 - 8 oz. package of White or Baby Bella Mushrooms, sliced
1/4 cup Cabernet Red Wine
2 Tablespoons Braggs Liquid Amino
A sprinkle of Red Pepper Flakes (for some umpfff)
1 teaspoon each dried or 1 1/2 teaspoons fresh Basil, Oregano and Thyme, chopped
1 teaspoon Monkfruit (or any sweetener)
1 large Bay Leaf
8 large Eggs
Salt and Pepper to taste
Chopped Parsley

1) Over medium high heat, drizzle the Olive Oil in a medium sized sauce pan, add onions, garlic, celery, green pepper and mushrooms.  Stir until all veggies are coated with oil, turn down the heat to simmer and cover to cook for 10 minutes.  
2) Add the Fire Roasted Crushed Tomatoes, Braggs Liquid Aminos, Red Wine and Tomato Paste.  Stir over medium high heat until combined and bubbling.  Add red pepper flakes, thyme, oregano, basil, sweetener and bay leaves.  Stir.  Cook covered over a simmer for 1 hour.  
3)  Transfer the sauce to an oven proof 12"-14" skillet, covering the bottom of the skillet with 1 inch of sauce.  If there is any more sauce save it and set it aside.  
4)  Carefully crack open 6-8 eggs over the sauce, making sure the eggs do not touch each other and are spaced apart.  Place the entire skillet in a 350 degree preheated oven for 20 minutes until the Eggs are soft and the yolk still intact.  
5)  Remove from the oven and season with Salt and Pepper and garnish with chopped Parsley.  Serve with big hunks of your favorite Bread.  I love Challah to dip into the delicious sauce and egg.  Pita is great too along with Hummus.  Wow, I'm hungry.  I think I'll make some.

NOTE:  You can make the Tomato Sauce ahead of time and keep it in your refrigerator or freeze.  It can be ready to use in a moment's notice. 

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