shakshuka

If you're gonna make shakshouka, you have to shake and shimmy while you prep it. Sorry those are the rules, it's in the name 😤 (right Arabic speakers??)

What I love about this breakfast dish is that it's made for sharing. Throw all the ingredients in a pan, and then crack several eggs in it to allow them to poach in the rich sauce before splitting it with your loved ones (or saving yourself extra servings for later).

 🍅🥚🍳
1 tbsp tomato paste
1can diced tomatos
1/2 chopped white onion
1tbsp minced garlic
1-2 chopped jalapenos
Paprika
Olive oil
Salt and pepper
And eggs obvs (~4)

 
Sauté onions, garlic, and jalapenos in olive oil for few mins until soft and aromatic. 

Add tomato paste, diced tomatoes, and seasonings.

Cover and let simmer until it gets nice and ~saucy~.  I like to crush up the tomatoes when they get really soft. 

Once the sauce is almost all the way cooked (and there's no more canned flavour) drop the eggs and let simmer for a few more minutes either covered or uncovered until the yolks are almost set all the way.