Shakshuka
Author: 
 
Ingredients
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 ripe tomatoes, diced
  • 3 heaping tablespoons tomato paste
  • ½ tsp sugar
  • 2 tsp cumin
  • ¼ tsp cayenne pepper
  • Salt and Pepper to taste
  • 6 eggs
  • 2 tbsp chopped fresh cilantro
Instructions
  1. In a large, deep skillet, saute onion and garlic in olive oil. Season with salt and pepper. When translucent, add diced tomatoes and saute over low heat for about 5-7 minutes more.
  2. Add tomato paste, sugar, cumin and cayenne and mix very well. Add up to ¼ cup of water at this point to help achieve a sauce in which the eggs will simmer. Taste and adjust seasoning, adding more salt if necessary. Bring to a simmer.
  3. Crack the eggs, one at a time, into a cup or small bowl. Using the back of a large spoon, create a well in the sauce and quickly slip the prepared egg into the well. Repeat with the rest of the eggs.
  4. Sprinkle some salt and pepper over the top of the eggs and cover. Allow to simmer until whites are just set, about 5 minutes. Sprinkle cilantro over the top and serve immediately.
Recipe by Cooking With Tantrums at https://cookingwithtantrums.com/2016/06/shakshuka/