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"Those who forget the pasta are condemned to reheat it."--Unknown

Shakshuka Recipe

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This recipe for Shakshuka is from Watterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup chopped fresh flat-leaf parsley (optional)

6 eggs

2 tsp tomato paste

¼ cup vegetable oil

6 cloves garlic, roughly diced

2 tsp salt, or to taste

1 tsp sweet paprika

2 lbs fresh tomatoes, unpeeled and cut in quarters, or one 28 oz can of tomatoes
Directions:
Directions:
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″ 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. Add parsley (optional).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
From Rebecca : "This is a typical Israeli breakfast food. We have many cousins in Israel and love to visit. If you go, ask us for recommendations!"

You can add feta to this as well.

 

 

 

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