Meat Lite: Eggs Any Style Shaksouka Recipe

• 1 tablespoon olive oil
• 1 small onion, diced small
• 3 cloves garlic, roughly chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 whole small sprig fresh oregano
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 4 to 8 eggs

1. Heat the olive oil in a large high-sided saute pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2. Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3. Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4. Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.

olive oil, onion, garlic, ground cumin, ground coriander, paprika, oregano, water, kosher salt, eggs

Taken from www.seriouseats.com/recipes/2008/12/eggs-any-style-shaksouka-recipe.html (may not work)