Basic Shakshuka



  1. Sauté onions in oil until they get very soft. Add garlic and cook until fragrant.
  2. Stir in cumin and paprika (or whatever savory spices you like), a large pinch of salt and a small pinch of cayenne, and let it toast for a few seconds to bring out the flavors.
  3. Add the canned tomatoes and let them cook down to sauce, 15-20 minutes. Taste and add more salt and cayenne, if you like.
  4. Scatter the cheese on top of the sauce. Use the back of a spoon to make indents, then crack in the eggs and season with salt and pepper.
  5. Bake at 375 degrees until the eggs are done, about 7-9 minutes for runny yolks. Serve with any chopped herbs you’ve got, and lots of hot sauce.