Diva Tasting: Shakshuka…

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)

6 Eggs

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.

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