Shaksouka

Shaksouka
(Adapted from Serious Eats)

Makes 2 servings

1 1/2 teaspoons extra-virgin olive oil
1/2 onion, diced
3 cloves garlic, roughly chopped
14 ounces crushed tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon dried red pepper flakes (optional, but highly recommended)
1/4 cup water
Salt and pepper
2 eggs

Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.

Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.

Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about 5-7 minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.

Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk. Sprinkle the eggs with salt and pepper before serving.

From Dishing Up Delights.