Shakshuka A La Doktor Shakshuka Recipes

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SHAKSHUKA A LA DOKTOR SHAKSHUKA



Shakshuka a la Doktor Shakshuka image

Provided by Joan Nathan

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Dinner     Lunch     Kosher     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs

Steps:

  • 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.

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