Ingredients

• 6 eggs
• 4 large tomatoes (red and ripe), finely chopped
• 2 medium onions, finely diced
• 2 tbsp tomato paste
• 3 tbsp olive oil
• Salt and black pepper (to taste)
• A pinch of ground cumin

Preparation

1. 01Heat the oil in a large skillet over medium heat and sauté the onion until softened and lightly golden.
2. 02Add the tomato paste and stir well, then add the chopped tomatoes.
3. 03Cover the skillet and simmer over low heat for 10–15 minutes, until the tomatoes break down and the sauce thickens.
4. 04Season with salt, black pepper, and cumin. Make small wells in the sauce and crack the eggs into them.
5. 05Cover and cook for about 5 minutes, or until the eggs are set to your liking. For scrambled style shakshuka, gently stir the eggs into the sauce before they fully cook.