Serves: 2

In a large skillet, heat the 3 tablespoons of oil over medium heat. add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes.
Add the garlic, cumin, harissa, smoked paprika, a good pinch of salt, a few turns of black pepper, and a pinch of red chili flakes and cook until fragrant, 2 minutes. stir in the tomato paste, then the chopped tomatoes and sugar and bring to a simmer.
Create 3-4 little wells and crack in your eggs. either baste the eggs by spooning the hot tomato sauce over them, or just let them be in a sunny-side-up situation.
When the whites are cooked but the yolks are still runny, remove from the heat. Sprinkle the eggs with a little salt and black pepper

Ingredients

Name: Shakshuka
Yield: 2
Ingredients: 3 tbsp olive oil, plus more for drizzling 1 medium yellow onion, chopped Salt 3 cloves garlic, minced 1 tbsp ground cumin 1 tsp harissa, or more to taste (different brands vary in spiciness) ¼ tsp smoked paprika Black pepper Crushed red pepper 1 tbsp tomato paste 2 x 400g tins chopped tomatoes 1 tsp sugar 3-4 eggs

3 tbsp olive oil, plus more for drizzling

1 medium yellow onion, chopped

Salt

3 cloves garlic, minced

1 tbsp ground cumin

1 tsp harissa, or more to taste (different brands vary in spiciness)

¼ tsp smoked paprika

Black pepper

Crushed red pepper

1 tbsp tomato paste

2 x 400g tins chopped tomatoes

1 tsp sugar

3-4 eggs