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.

Overall Average Rating = 3 (out of 5)

Based on 1 vote.

From Diane

Here is another recommended shakshuka recipe at shakshuka.net. You must try this!!!

Comment submitted: 8/20/2010 (#11095)



From UVP

Rating (out of 5):

Cutting the tomatoes in 1/4 leaves it still too big on large tomatoes. Took more than 30 minutes.

Comment submitted: 1/5/2010 (#9401)

---