I love the smell of shakshuka in my kitchen, it reminds me of Morocco. I usually make it once a week for my husband to take for lunch. It’s very easy to make and doesn’t require too many ingredients. I only use fresh organic tomatoes for this recipe, and after being on the stove for 30 minutes, I always feel like I didn’t make enough. Or is it my moroccan instinct of the fear of not having enough food on the plate? Most probably.

  • 5 large tomatoes
  • 2 garlic cloves minced
  • 4 eggs
  • salt pepper
  • cumin
  • paprika
  • cilantro

Dice the tomatoes in small pieces. Heat up olive oil in a medium size pan, add the garlic. Roast for 2-3minutes on a low fire and add the tomatoes. Add the spices and mix very well. Let the tomatoes cook for about 20-25minutes until there isn’t any water left. Add the eggs and cook for a few more minutes.

Top it with fresh cilantro.