Tomato & Green Onion Shakshuka

Instructions

1. 1

   Heat a large skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the pan.

2. 2

   Add the sliced green onions to the skillet and sauté for 2-3 minutes until they begin to soften and become fragrant.

3. 3

   Add the chopped tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices.

4. 4

   Stir in the paprika, chili flakes, and salt. Mix well to combine all the flavors.

5. 5

   Using a spoon, make six small wells in the tomato mixture. Crack one egg into each well.

6. 6

   Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook a few minutes longer.

7. 7

   Remove from heat and let the shakshuka rest for 1-2 minutes. Serve hot, optionally garnished with extra green onions or fresh herbs.