Israeli Shakshuka

I’d love to tell you that to make this Shakshuka, you can bust open a jar of tomato sauce, heat it in a pan, and crack some raw eggs inside and call it a day. While some may choose to do the latter, tomato sauce made from scratch is entirely unparalleled. The piquant blend of slow simmering tomatoes with the aromatic garlic and the fine notes of sweet red wine is sensational.  When you’re in a pinch, canned whole tomatoes can work instead of fresh. Just don’t use store bought marinara, because a dish that consists of tomato sauce for the majority of its contents deserves an awesome homemade sauce.