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Shakshuka - super filling low cal breakfast

Submitted by nealten

Makes 3 servings

Israeli recipe for a great breakfast. Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it.

Ingredients

1	pound fresh tomatoes, unpeeled and cut in quarters (or one 14-ounce can tomatoes)
3	cloves garlic, roughly diced
1	teaspoons salt, or to taste
1/2	teaspoon sweet paprika
1	teaspoons tomato paste
1/8	cup olive oil
3	eggs

Directions

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-inch frying pan.
Bring to a simmer and break the eggs over the tomatoes. If desired, 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.