Shakshouka (Israeli Eggs With Tomatoes) - cooking recipe

Ingredients

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

Preparation

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.
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.