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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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