This week I looked for recipes that used crushed tomatoes instead. Given the benefits I discovered from using crushed tomatoes over tomatoes to make pasta sauce, I figured the same would happen with shakshouka. The result: a much more shakshouka looking shakshouka. The recipe is here. I would like to highlight an interesting comment in the recipe. As you're cooking the egg, you should try to get the egg white to mix up a bit with the tomato sauce. This makes the dish more solid as well.
I think this marks the end of the whole crushed tomatoes chapter.
Until the next post.