Shakshuka - Eggs In Tomato Sauce

• 1 tbsp vegetable or peanut oil
• 1 None medium red onion, finely chopped
• 1 None clove garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 3 None dried curry leaves
• 14-15 oz can diced tomatoes
• 14-15 oz can chickpeas, rinsed, chopped
• 4 tbsp chopped cilantro
• 2 None large eggs, at room temperature
• None None Plain yogurt and warm naan bread, to serve

1. Heat oil in a medium saute pan over moderate heat. Cook and stir onion for 8 mins. Add garlic, spices and curry leaves; cook and stir for 30 seconds or until fragrant. Stir in tomato and chickpeas. Bring to a boil.
2. Reduce heat; simmer for 3 mins. Stir in half the cilantro. Season. Make 2 indentations in surface of tomato mixture. Carefully pour an egg into each indentation. Cover; simmer for 8 mins or until eggs are cooked.
3. Sprinkle eggs with remaining cilantro. Serve at once with yogurt and bread.

vegetable, red onion, clove garlic, ground cumin, ground coriander, ground turmeric, curry, tomatoes, chickpeas, cilantro, eggs, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/21391 (may not work)