Shakshuka

1. 1

   Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan.

2. 2

   Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

3. 3

   Ladle the tomato sauce into a greased 12-inch frying pan.

4. 4

   Bring to a simmer and break the eggs over the tomatoes.

5. 5

   Gently break the yolks with a fork.

6. 6

   Cover and continue to cook for about 3 to 4 minutes, until the eggs are set.

7. 7

   Bring the frying pan directly to the table.

8. 8

   Set it on a trivet and spoon out the shakshuka.

9. 9

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

No additional tips available.