Shakshuka

Ilysse's Note:

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.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 lbs fresh tomatoes , unpeeled and cut in quarters
• 6 garlic cloves , chopped
• 2 teaspoons salt
• 1 teaspoon sweet paprika
• 2 teaspoons tomato paste
• ¼ cup vegetable oil
• 6 large eggs

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.