Shakshuka

Ingredients

2 tbsp. olive oil

1 yellow onion, finely chopped

1 clove garlic, finely chopped

1 tsp. ground cumin

Kosher salt and pepper

1 lb. tomatoes, halved if large

8 large eggs

1/4 c. baby spinach, finely chopped

Toasted baguette, for serving

Directions

Preheat the oven to 400°F. In a large oven-safe skillet, heat the oil on medium. Add the onion and cook for 8 minutes, or until golden brown and soft. Cook for 1 minute after adding the garlic, cumin, and 12 tsp salt and pepper. Stir in the tomatoes, then bake for 10 minutes in the oven.

Remove the pan from the oven, stir, and then make 8 small wells in the vegetable mixture, carefully cracking one egg into each. Bake eggs until done to your liking, around 7 to 8 minutes for slightly runny yolks. Serve with toast, if desired, and a sprinkle of spinach.

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