ok Jo, please don’t judge me… but how long can you keep an opened jar of pasta sauce in the fridge for? if it’s really cold and there is no mold, you’re still ok… right?

Oh my! I NEED to try this, it looks amazing!!
Thank you for a great recipe!!

Kat

I’m sorry for a seemingly ignorant question, but you say jarred tomatoes. Are we talking plain, blended tomatoes, or pasta sauce? Thanks, asking for a friend.

I made this tonight for the fam and it was fantastic. Added some extra parmesan to finish the eggs, and we ate it with a side of French beans. Thanks for the great recipe, it’s a keeper!

When I read jarred tomato sauce, I immediately thought “pizza sauce” !!! This must be delicious!

wow, this looks and sounds delicious.

Oooh, I love the sound of this dish, especially with the addition of polenta :-) I’m going to try making it with fried mushrooms instead of crushed tomatoes… yum!

OMG………..I made this for dinner tonight, read about it last night and today went out for the corn meal……….what a very good dinner, excellent in every way. So Easy to make and so darn delicious that I had helpings. In fact the corn meal is out on the counter to make for tomorrow, ready to go.

This made my day……..Thank you so much for this recipe.

I have to say, a great website for dinners is Jessica Seinfeld’s.

They are tasty, easy and most have videos. HUGE lifesaver. The fish tacos here are easy to make with some TJs frozen haddock (to make things even simpler).

http://jessicaseinfeld.com/recipes/crispy-fish-taco-salad

Sofia

Variations of this are a regular in our house too, especially as it starts to cool off. I also use the tomato sauce to do quick braises – chicken thighs, sausages, meatballs…. it works with just about anything. Just brown the meat then nestle it in the sauce as you cook the polenta. And bonus. You can cool the leftover polenta, cut it into slices, and fry it in a pan to transform your leftovers. Two thumbs up!

Well I live in Israel and have been eating Shakshookas for decades.
The basis is thick tomato sauce (NOT TOO WATERY).
I make it from scratch – fried onions, garlic, a can of crashed tomatoes, a small can of concentrated tomatoes, salt, pepper, and something hot – in Israel there’s a paste called “sechoog” which is Yaman but any hot paste/sauce/spice or even fresh hot pepper will do. Though you should be carful not to use too much.
When the sauce is very hot add the eggs and it is up to you how solid you want it.
When ready serve with fresh parsly, feta or other cheese and a lot of bread.
You can also make it reacher with mushrooms, zuccini or eggplant fried with the onions.

Love this series idea! Excited to see a gateway polenta idea for my husband and I to try ;)

I have pinned so many shakshuka recipes and I still haven’t made it, this looks awesome! These are all of my favorite ingredients.

This is wonderful! I used to make something almost identical when I was a student and living by myself, except I’d use breadcrumbs instead of the polenta (you add a thin layer to the bottom of the pan and then add a little milk before the other ingredients). But I love the polenta idea even more! Thank you!

This looks good! I make the New York Times recipe for shakshuka except instead of feta I shred whatever cheese we have over top, and dollop sour cream and add avocado slices after taking it out of the oven. So so yummy!

I was reading the comments on the article that you linked and it made me think of my (now retired) colleague.
When his kids fought, they had to make a ‘therapizza’ (therapy pizza) because in choosing toppings, agreeing on them, making the dough etc they also had to talk about what they were fighting about ànd dinner was made. Such a nice idea!

My husband’s country as a dish like this called Chickchooka. It has bell peppers, onion, tomatoes with a egg scrambled into it; it is super good. I want to try making this as well. Thanks!

This is definitely not shakshuka, but none the less, it looks tasty. The original version makes for a perfect breakfast too, especially if you have some bread on hand to use it as a spoon ^^

Yum! Yum!

How do we submit a recipe for consideration?

This sounds so so good. Even though the lazy girl in me almost stopped reading when I saw “In a separate saucepan…” Hahahhahahh!

Trying this tonight! Sounds delish.

This is on the menu for this week. All my favorite ingredients:)

We make this all the time only we serve it over quinoa instead of polenta!

I loooove shakshuka! And it’s one of the three dishes my husband can make too :) It’s super simple and super delicious.

Yummmm! I think we are going to try something like this for dinner on Friday. I would love to spice it up a bit with some chili flakes, and maybe serve it with a nice green salad on the side and a big glass of red wine. Thanks for sharing Deanna and COJ team – can’t wait to give this a go!