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Italian Shakshouka

Preheat oven to 350F. With a pastry brush, brush the tops of the bread with some of the olive oil, only brush the tops. Sprinkle 1/2 cup of the Parmesan Reggiano cheese onto all the bread. Bake in the oven for 10 minutes, or until the edges are golden and the cheese is melted and slightly golden. In a large pot heat up the oil on a medium heat. Add the diced onions, stirring often, cook the onions. . .

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Servings: 4

Prep Time: 00:40

Cook Time: 00:30

Main Ingredients

2 - 500 milliliter cans of whole tomatoes

2 - 156 milliliter cans of tomato paste

1 large onion, diced

2 large cloves of garlic, minced

2 cups of finely grated fresh parmesan reggiano cheese

6 large eggs

1 package of fresh basil, or 10 large leaves of fresh basil

1/2 cup of fresh parsley, diced

salt and pepper to taste

6 thinly sliced pieces of sourdough bread or ciabatta

1/3 cup of extra virgin olive oil

Preparation

1Preheat oven to 350F. With a pastry brush, brush the tops of the bread with some of the olive oil, only brush the tops. Sprinkle 1/2 cup of the Parmesan Reggiano cheese onto all the bread. Bake in the oven for 10 minutes, or until the edges are golden and the cheese is melted and slightly golden.

2In a large pot heat up the oil on a medium heat. Add the diced onions, stirring often, cook the onions until they start turning transparent in colour. Add the garlic and continue to cook and stir for one more minute.

3Add the cans of tomatoes, and tomato paste. Stir the ingredients, allow to come to a bubble. Cook for 10 to 20 minutes, or until about half of the water evaporates. Remember to stir often.

4Add one cup of the Parmesan Reggiano cheese to the sauce, cook for an additional 5 minutes. Add salt and pepper to taste, cut up half of the basil into thin strips and add to the sauce, also add half of the fresh parsley.

5In a shallow round casserole dish or a deep large oven proof skillet, pour the tomato sauce into it. Crack open the eggs on at a time into a small bowl, make an opening into the sauce and pour an egg into it. Repeat with all the other eggs, making sure there is space in between the eggs. You want the sauce to hug around the eggs to allow the juice from the tomatoes to poach the eggs.

6Sprinkle the rest of the Parmesan Reggiano on top and place in the oven. Cook for 20 to 30 minutes, or until the eggs are done to your liking. We cook them so they are slightly runny in the center.

7Remove the dish from the oven, slice the rest of the fresh basil thin, sprinkle the rest of the fresh herbs on top of the dish. Allow to cool for 5 minutes and then enjoy with the crostini on the side.

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