Spicy Tomato & Onion Shakshuka

1.Heat olive oil in a large, deep skillet or frying pan over medium heat.

2.Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Stir in the minced garlic and chopped red chilies, cooking for another 1-2 minutes until fragrant.

4.Add the ground cumin, smoked paprika, and cayenne pepper (if using), stirring to combine and toast the spices lightly for 30 seconds.

5.Pour in the crushed tomatoes, season with salt and freshly ground black pepper, and stir well.

6.Simmer the sauce over medium-low heat for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

7.Make four small wells in the tomato sauce with the back of a spoon and carefully crack one egg into each well.

8.Cover the pan with a lid and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny (cook longer if firmer yolks are preferred).

9.Remove from heat and garnish with chopped fresh parsley or cilantro.

10.Serve immediately with crusty bread to scoop up the spicy tomato and onion sauce along with the baked eggs.