Tomato and Egg 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

   Stir in the cumin and paprika, cooking for another minute until fragrant.

4. 4

   Add the chopped tomatoes and salt, and cook until the tomatoes have softened, about 10 minutes.

5. 5

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

6. 6

   Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.

7. 7

   Serve hot, garnished with fresh herbs if desired.