This shakshuka amatriciana is the perfect dish with pancetta for any occasion. Simmer the tomato sauce, onions, garlic and pancetta Roma d’Italia. We like to prepare this recipe for a sharing dinner at the table.
½ cut white onion
1 chopped red pepper
½ garlic chop
3 packs of pancetta Roma d’Italia
1 tbs of tomato paste
1 can of crushed or whole tomatoes
1 whole bread
1 clove garlic
In a cold pan or cast iron, render out your pancetta.
Dice half a white onion and a red bell pepper chop up 1-2 garlic.
Add and stir until translucent about 1-2 minutes.
Add in a tablespoon of tomato paste and cook down for 1-2 min.
Add in crushed or whole tomatoes, cook through until thickened on low heat (simmer).
Meanwhile, toast the thick chopped bread in a frying pan.
Then rub the garlic on it for extra flavor.
Drizzle with olive oil for finishing touches and sprinkle with fresh parsley.
When the sauce is at your favorite consistency, make 3-4 small holes and put your eggs in it beforehand.
All that’s left now is to enjoy.
To save time on preparation time, cut onions, peppers etc. in advance.