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.