Shakshuka

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1. 1Step 1: Heat olive oil in sauté pan and add the paprika, pepper, cumin, chilly pepper and salt. Let spices open up a little by frying them on medium heat for a minute.
2. 2Step 2: Add crushed garlic, mix in for about 30 seconds. Garlic burns fast so don't fry it for longer.
3. 3Step 3: Add the cubed tomatoes and stir. Add 3/4 of the chopped parsley leaving a ¼ of the amount for garnish.
4. 4Step 4: Cook for about 10 minutes until tomatoes are soft.
5. 5Step 5: Add tomato sauce and sugar and mix in pan. Bring to a boil and lower to medium heat. Cook for about 15-20 minutes until the mixture resembles a stew like texture.
6. 6Step 6: Add any additional seasoning at this point according to your taste. If liquid has been absorbed too much add a little water to make it more saucy. If sauce is too watery, keep cooking without the cover until it thickens.
7. 7Step 7: When the sauce looks fairly thick and not too watery, make space in between the mixture and drop an egg in one at a time. I like to have my eggs ready and broken into separate small dishes so I can put them all in my pan pretty much at the same time so they cook evenly.
8. 8Step 8: Cover and cook for about 3-5 minutes until all the white of the egg is firm but the yolk is still soft.
9. 9Step 9: When served on the plate you should be able to poke your fork in to the yolk so it is runny and mix with the delicious sauce. Some people like the yolk to be a little firmer so that is a personal preference.
10. 10Step 10: Serve with pita bread on the side to dip into the tomato sauce.