Shakshouka

Ingredients:

1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs

Preperation:

1) Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2) Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3) Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4) Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.
(Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve.)

Serves : 2 to 4