Shakshuka - Egg and Tomato Sauce
This is perfect for breakfast or a light lunch. Serving it with pita is my favorite way of eating it because you can use the pita as your utensil.
1 yellow onion, finely chopped
1 clove garlic, finely chopped
1 tsp ground cumin
Salt and pepper
1 lb tomatoes, halved if large
8 large eggs
¼ cup baby spinach, finely chopped
Pita or Toasted baguette, for serving
Sprinkle with feta cheese
Heat oven 400 degrees F. Heat oil in large oven- safe skillet on medium. Add onion and saute until golden brown and tender, 8 minutes. Stir in garlic, cumin and ½ tsp each salt and pepper and cook 1 min. Stir in tomatoes, transfer to oven and roast 10 minutes. Stir, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Bake eggs to desired doneness, 7 to 8 minutes for slightly runny yolks. Sprinkle with spinach and, if desired, serve with toast.