Real Israeli Shakshuka - cooking recipe

Ingredients

19 ounces canned tomatoes (I like Rao's Homemade Italian Peeled Tomatoes)
1 garlic clove, finely diced
1 slice white onion, finely diced
1 teaspoon salt (to taste)
1 teaspoon sweet paprika (to taste)
1/2 teaspoon red cayenne pepper (to taste)
1 teaspoon tomato paste
1/4 cup olive oil
2 large eggs

Preparation

Drain most (but not all) liquid from the tomatoes.
With your hands break apart tomatoes, keep uneven and chunky.
Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.