I was looking for a good weeknight dinner to go with some baguettes and decided to adapt a basic shakshuka recipe from Joan Nathan’s The Foods of Israel Today. The original recipe came from the Tripolitana Doktor Shakshuka Restaurant in Jaffa. My main change was adding some feta.
This recipe is intended to be 6 servings. For two people, make the sauce, and then cook two eggs with a portion of the sauce in a smaller frying pan. The photo shows 2 servings.
28 oz. can of diced tomatoes, with juice
6 cloves garlic, coarsely chopped
1 tsp. sweet paprika
2 tsp. tomato paste
¼ cup extra virgin olive oil
6 large eggs
Salt to taste
Place the tomatoes, garlic, paprika, tomato paste, and olive oil into a small saucepan. Bring to a boil and then reduce to a simmer until thick, about 30 minutes, stirring occasionally.
Transfer the sauce to a frying pan and heat to medium. Crack eggs into the sauce at intervals, and break the yolk of each egg. Sprinkle feta on top of the sauce. Cover and cook until the egg is set, about 4 minutes. Serve with fresh bread.