Shakshouka (Israeli Eggs With Tomatoes)

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 (14 ounce) can diced tomatoes
• 1 jalapeno, seeded and minced
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 2 tablespoons tomato paste
• 1/2 teaspoon kosher salt
• black pepper, to taste
• 6 eggs

1. Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so.
2. Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.

olive oil, garlic, tomatoes, jalapeno, paprika, cumin, tomato paste, kosher salt, black pepper, eggs

Taken from www.food.com/recipe/shakshouka-israeli-eggs-with-tomatoes-431671 (may not work)