1 onion

2 cloves of garlic

3 beefsteak tomatoes

3 tbsp olive oil

1 tsp cumin powder

1 tsp paprika powder

1 tsp salt

½ tsp ground black pepper

1 tsp dried oregano

200 g (7 oz) feta cheese

4 eggs

1. Peel and mince the onion and garlic. Wash and dice the tomatoes. Sauté the onions in an oiled pan for about 3 minutes. Add the minced garlic and sauté for one more minute. Add the diced tomatoes and seasonings. Cover with a lid and allow to simmer over low heat for about 10 minutes, stirring a few times while simmering. Add the diced feta cheese.
2. Make four “wells” in the pan. Break each egg into their own well on the tomato sauce. Cover and allow to simmer for about 8–10 minutes depending on how well-cooked you want the eggs to be.
3. Top with minced flat-leaf parsley, olive oil and ground black pepper. Use the sauce as a dip for fresh bread.

Tip: This recipe adds feta to the shakshuka, but you can also throw in fresh vegetables, beans or finely diced ham, to name just a few examples.