Prep 10 mins
Cook 45 mins
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.
- 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
- 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.
- 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.
- Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it.