Shakshuka
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 907.18 g fresh tomatoes, unpeeled and cut in quarters
- 6 garlic cloves, chopped
- 9.85 ml salt
- 4.92 ml sweet paprika
- 9.85 ml tomato paste
- 59.14 ml vegetable oil
- 6 large eggs
directions
- 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.
- Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer 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.
- Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it.
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