Shakshuka

Instructions

1. 1

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

2. 2

   Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.

3. 3

   Stir in the minced garlic and sliced green chillies, and cook for another 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes, paprika, ground cumin, salt, and black pepper. Mix well.

5. 5

   Simmer the mixture for 10-12 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

6. 6

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

7. 7

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

8. 8

   Remove from heat and sprinkle with chopped fresh cilantro.

9. 9

   Serve hot with crusty bread or pita.