Baked Eggs in Tomato Sauce (Shakshuka)

Ingredients

• 3 eggs
• 200 g canned tomatoes
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 5 ml olive oil
• 1 tsp cumin
• Salt and black pepper

Preparation

1. 1

   Heat olive oil in a deep skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.

2. 2

   Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

3. 3

   Pour in the canned tomatoes and add cumin, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens slightly.

4. 4

   Use a spoon to create small wells in the sauce, spacing them evenly.

5. 5

   Carefully crack the eggs into each well, keeping yolks intact.

6. 6

   Cover the pan and cook on low heat for 5–7 minutes, until egg whites are set but yolks remain slightly runny.

7. 7

   Remove from heat and let rest for 1 minute before serving. Serve hot directly from the pan.