You are here: Home » Recipes » Shakshuka with Fire-Roasted Tomatoes Shakshuka with Fire-Roasted Tomatoes Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 27 mins This popular Israeli breakfast dishes featured eggs and tomato sauce. Mark Boughton PrintEmail This basic shakshuka includes canned fire-roasted tomatoes. Ingredients 2 tablespoons olive oil3 cloves garlic, crushed1 (14-ounce) can diced fire-roasted tomatoes1 jalapeño pepper, seeded and minced1/2 teaspoon paprika1/2 teaspoon ground cumin2 tablespoons tomato paste1/2 teaspoon salt1/4 teaspoon Freshly ground black pepper6 eggs Instructions Heat oil in a large, deep skillet. Add garlic and sauté 1 minute. Add tomatoes, jalapeño, paprika and cumin. Cook, partially covered, 15 minutes. Add tomato paste, salt and pepper; cook 5 more minutes. Break eggs into tomato sauce. Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness. Here’s another shakshuka recipe we love: Shakshuka with Fresh Peppers and Tomatoes Recipe adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur.