Real Israeli Shakshuka

1. 1

   Drain most (but not all) liquid from the tomatoes.

2. 2

   With your hands break apart tomatoes, keep uneven and chunky.

3. 3

   Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.

4. 4

   Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).

5. 5

   When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.

* Per serving · 4 servings · Values may vary.

No additional tips available.