Shakshuka (Israel)

(6 servings)

  • 2 pounds fresh tomatoes - unpeeled and cut in quarters
  • 6 large eggs
  • 1/4 cup vegetable oil
  • 6 garlic cloves - diced finely
  • 2 teaspoons tomato paste
  • 2 teaspoons salt
  • 1 teaspoon sweet paprika
In a large skillet, mix together the tomatoes, oil, garlic, tomato paste salt and paprika. Bring the mixture to a simmer and cook - uncovered - over low heat for 30 minutes until thick - stirring occasionally.

Once thickened, increase the heat to medium. Break the eggs into the tomato mixture. Break the yolks with a fork. Cover and cook 3 to 4 more minutes until the eggs have completely set.

Spoon out servings consisting of one egg and lots of sauce per serving.

Eat and enjoy.

If you don't have a large skillet with a lid. You can made the tomatoes in a sauce pan and transfer portions of the sauce to a fry pan and make it in smaller batches.

Mr Breakfast would like to thank AnaLola for this recipe.

Recipe number 2049. Submitted 6/1/2007.