Shakshuka (Israel) (6 servings) 2 pounds fresh tomatoes - unpeeled and cut in quarters 6 large eggs 1/4 cup vegetable oil 6 garlic cloves - diced finely 2 teaspoons tomato paste 2 teaspoons salt 1 teaspoon sweet paprika In a large skillet, mix together the tomatoes, oil, garlic, tomato paste salt and paprika. Bring the mixture to a simmer and cook - uncovered - over low heat for 30 minutes until thick - stirring occasionally. Once thickened, increase the heat to medium. Break the eggs into the tomato mixture. Break the yolks with a fork. Cover and cook 3 to 4 more minutes until the eggs have completely set. Spoon out servings consisting of one egg and lots of sauce per serving. Eat and enjoy. If you don't have a large skillet with a lid. You can made the tomatoes in a sauce pan and transfer portions of the sauce to a fry pan and make it in smaller batches. Mr Breakfast would like to thank AnaLola for this recipe. Recipe number 2049. Submitted 6/1/2007.