Shakshuka

2282 kJ, 28 g protein, 52 g carbohydrates, 24 g fat, 7 g fiber

In a large pan, sauté the onion in oil, then add garlic, paprika, cumin, and let it become fragrant. Subsequently, add peeled tomatoes. Reduce the heat, let it simmer for about 8-10 minutes, and season with salt.

Then, make wells in the sauce for the eggs, crack one egg into each well, cover with a lid, and let it cook for about 5 minutes.