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“I've seen other recipes for Shakshuka on here but none just like this one so I thought I'd post. This is from Joan Nathan.”
READY IN:
55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  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 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.
  3. 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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