Shakshuka

Directions

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.