Step-by-Step Instructions

1. 1.Sauté Onions and Spices

   Heat 1 tablespoon of olive oil in a pan. Add the chopped onions and sauté until softened, about 2-3 minutes. Season with 1 teaspoon of vegetable seasoning, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir well.

2. 2.Add Garlic and Tomato Paste

   Add 1/2 teaspoon of garlic spice and 2 cloves of minced garlic to the pan. Stir and cook for another minute until fragrant. Optionally, add 1 tablespoon of tomato paste and mix it into the onion and garlic mixture.

3. 3.Simmer Tomato Base

   Pour the grated tomatoes into the pan. Stir the mixture and let it simmer for about 5-7 minutes, allowing some of the excess water to evaporate and the sauce to thicken slightly. The mixture should be bubbling gently.

4. 4.Add Eggs and Herbs

   Carefully crack 3-4 eggs directly into the simmering tomato sauce, creating small wells for each egg. Sprinkle 1 teaspoon of micro herbs (or fresh spring onion) over the eggs and sauce. Cover the pan with a lid.

5. 5.Cook and Serve

   Cook the eggs for 3-5 minutes, or until the whites are set and the yolks reach your desired doneness. Remove from heat. Serve the Egg Shakshuka immediately, directly from the pan, with buttered toast for dipping.