This summer we brought cooking back to Eisner. We will be posting recipes every week so that you can bring the delicious tastes of the Eisner kitchen home to your kitchen.
• 1 pound cherry tomatoes
• 1/2 cup sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
Wash and pet dry the cherry tomatoes (cut the larger ones in half). Transfer to a large skillet, stir in sugar, orange juice and zest.
Cook over medium-high, stirring frequently, until jam is thickened and it bubbles all over the surface, 10 to 12 minutes. In the last 2 minutes of cooking stir in cinnamon and vanilla.
You may keep the tomatoes in their real shape, or you can also strain the jam to a bowl through a fine sift pressing with a wooden spoon to extract as much of the smooth jam as possible.
With a clean spoon collect all of the jam from outside the strainer. Discard the solids.
Transfer jam to a jar and let cool to room temperature; then seal and keep in the refrigerator. The jam will continue to thicken as it cools.
• 2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
• 6 cloves garlic, roughly diced
• 2 teaspoons salt, or to taste
• 1 teaspoon sweet paprika
• 2 teaspoons tomato paste
• 1/4 cup vegetable oil
• 6 large eggs
1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim¬mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
Note: Alternatively, you can make individual portions, as they do at Doctor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.