Basic Shakshuka

Ingredients

• 3 tablespoons olive oil
• 2 red onions, sliced (or other alliums, bell pepper)
• 3 cloves garlic, sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 pinch cayenne pepper
• 28 oz. can tomatoes (plum or diced)
• 1 cup mozzarella (or whatever you have)
• 6 eggs

Directions

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.