Shakshuka

Time

Prep 10 min · Cook 45 min · 55 min total

Difficulty

easy

1. 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.

   30 min
2. 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.

   4 min
3. 3

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

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.