Potato Shakshuka with Eggs

Instructions

1. 1

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

2. 2

   Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.

3. 3

   Add the minced garlic, sweet paprika, and ground cumin. Cook for 30 seconds, stirring continuously, until fragrant.

4. 4

   Add the diced potatoes and cook for 5 minutes, stirring occasionally so they are evenly coated with the spices.

5. 5

   Add the crushed tomatoes, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

6. 6

   Cover the skillet and cook over medium-low heat for 15–20 minutes, stirring occasionally, until the potatoes are tender. If the sauce becomes too thick before the potatoes are cooked, add a small splash of water.

7. 7

   Make four wells in the tomato and potato mixture. Crack one egg into each well.

8. 8

   Cover the skillet and cook for 5–8 minutes, or until the egg whites are fully set and the yolks have reached the desired consistency.