I did a post on Eggs in Tomato Sauce...and World Peace and in it I shared this Israeli Egg dish called shakshuka. It seemed time for me to adapt it using food storage, since I loved it so much! It also seemed like a perfect time to introduce folks to the basic "how to" on tomato powder. Each #10 can has almost 50 1/4 cup servings, so it's very good for maximizing your space in food storage situations.
I had to giggle when one of my dear friends said to me, "What the heck-fire do you do with tomato powder?!" Well...I'm here to tell you that you use it anywhere you use tomato paste, tomato sauce, or tomato juice. The perk is that it is shelf stable for up to 10 years! So no more throwing away cans of tomato sauce that have gone bad, burst, or had the acid eeek through them.
Right off the can of Thrive it says, "Substitute Tomato Powder in any dish that calls for tomato paste or sauce. It's perfect for stews, soups, Italian sauces, caseroles or pasta. Easily create homemade spaghetti sauce or put together a steaming soup with tomato powder. THRIVE Tomato Powder can be rehydrated with a ratio of 1 part powder to 4 parts water, though this ratio can be altered to reach desired consistency for various recipes."
1⁄4 cup + 1⁄2 cup water= 6 oz.tomato sauce or
3⁄4 cup tomato paste
Added 1 tsp cumin, 1/2 tsp black pepper (fresh ground). I store my spice seeds whole so the shelf life is about quadruple what the ground spice shelf life is. Just a handy little tip. Added 1T paprika.
I poached the 8 eggs in the sauce combination about 12 minutes and sprinkled generously withsea salt.
It would be easy to make a meal mix using the 1/2 cup tomato powder, 1/4 cup onion, 1/4 cup bell pepper, 2 tsp garlic, 1 tsp cumin and 1/2 tsp black pepper. Put in a half pint jar and seal. To use for dinner:
Just add 2 cups water until well combined. Put in a pan and cook over medium heat, cracking eggs into the tomato sauce and cooking 12 minutes.