Shakshuka

Ingredients

  • Fresh parsely (1/4 cup)
  • Feta (1 cup)
  • Eggs (6)
  • Tomato paste (2 tsp)
  • Vegetable oil (1/4 cup)
  • Garlic (6 cloves)
  • Salt (2 tsp)
  • Paprika (1 tsp)
  • Tomatoes (2 lb)

Preparation

  • Cut tomatoes in quarters.
  • Chop parsely.
  • Cut feta into cubes.
  • Roughly dice the garlic.
  • 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 (about 30m), stirring occasionally.
  • Ladle the tomato sauce into a greased 12″ frying pan.
  • Bring to a simmer.
  • Break the eggs over the tomatoes.
  • Gently break the yolks with a fork.
  • Sprinkle feta and parsely on top.
  • Cover and continue to cook for about 3 to 4 minutes, until the eggs are set.