My daughter-in-law fixed this for me last visit. It is a Jewish dish I really enjoyed. Delicious! Namaste, The Queen Cronista
Shakshuka Jewish Cuisine
1/4 Cup Chopped Fresh Flat-Leaf Parsley (optional)
1 Cup Cubed Feta (optional)
2 Teaspoons Tomato Paste
1/4 Cup Vegetable Oil
6 Cloves Garlic, Roughly Diced
2 Teaspoons Salt, Or To Taste
1 Teaspoon Sweet Paprika
2 Lbs Fresh Tomatoes, Unpeeled And Cut In Quarters, Or One 28 Oz Can Of Tomatoes
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, for about 30 minutes, stirring occasionally.
Ladle the tomato sauce into a greased 12″ frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. If adding feta, tofu, and parsley, sprinkle them on top. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.