Shakshuka with Potatoes

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Dice the onion and chop the tomatoes.

3. 3

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

4. 4

   Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.

5. 5

   Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.

6. 6

   Stir in the chopped tomatoes, paprika, cumin, and salt. Mix well.

7. 7

   Cover and simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender and the tomatoes have broken down into a sauce.

8. 8

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

9. 9

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

10. 10

    Remove from heat and serve hot, optionally garnished with fresh herbs or crusty bread.