Shakshuka

Ingredients

• 2 lbs fresh tomatoes, unpeeled and cut in quarters
• 6 garlic cloves, chopped
• 2 teaspoons salt
• 1 teaspoon sweet paprika
• 2 teaspoons tomato paste
• 1/4 cup vegetable oil
• 6 large eggs

Directions

1. 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. 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. 3

   Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it.