Ingredients

• 2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
• 6 cloves garlic, roughly diced
• 2 teaspoons salt, or to taste
• 1 teaspoon sweet paprika
• 2 teaspoons tomato paste
• 1/4 cup vegetable oil
• 6 large eggs

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Instructions

1. 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.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. 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.