Tomato and Potato Shakshuka

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Dice the onion and finely chop the garlic cloves.

3. 3

   Chop the tomatoes into small pieces.

4. 4

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

5. 5

   Add the diced onion and sauté for 2-3 minutes until translucent.

6. 6

   Add the chopped garlic and cook for another 1 minute until fragrant.

7. 7

   Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Remove from heat and serve hot, optionally garnished with fresh herbs or extra chili flakes.