1 tbsp chopped parsley, plus extra leaves for garnish
1 pinch cayenne
1 pinch sugar
4 eggs
salt and pepper to taste
Instructions
Pre-heat oven to 375 degrees fahrenheit
Heat a large cast iron or oven-safe sauté pan over medium heat and add olive oil
Sauté onions for 5-7 minutes until beginning to soften and turn brown at edges
Add cumin seeds and toast along with onions until fragrant and onions are a richer brown, add garlic and continue to sauté for about 30 seconds (don't allow garlic to burn)
Remove half of the cumin-spiced onions to a side dish
Add San Marzano tomatoes, crushing with your hands, one at a time along with the sauce into the pan along with chopped parsley, cayenne, sugar, salt and pepper
Bring to a boil over medium-high heat and allow to reduce and slightly thicken, about 5-7 minutes. Taste and adjust seasoning, if needed.
Create 4 spaces in the pan and crack eggs gently in each space
Place pan in the oven and bake for about 5-7 minutes, until whites are set
Remove, garnish with fresh parsley, remaining cumin-spiced onions and serve with lots of toasty bread.
Recipe by Jackie Ourman at http://jackieourman.com/shakshouka-with-cumin-spiced-onions/