Eggplant and Tomato Shakshuka

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

3. 3

   Add the diced eggplant and cook for another 5-7 minutes until it softens.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes, ground cumin, paprika, and chili powder. Stir well to combine.

6. 6

   Season with salt and pepper to taste.

7. 7

   Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken.

8. 8

   Make four small wells in the tomato mixture and crack an egg into each well.

9. 9

   Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.