Step-by-Step Instructions

1. 1.Prepare the base

   Heat 4 tablespoons of oil in a pan. Once hot, add 1 teaspoon of ginger-garlic paste and sauté lightly until fragrant.

2. 2.Add onions

   Add 2 finely chopped onions to the pan and sauté until translucent.

3. 3.Add capsicum

   Add 1 large finely chopped capsicum (bell pepper) and sauté lightly.

4. 4.Add spices

   Add 1/4 teaspoon salt, 1/4 teaspoon red chili powder, 1/2 teaspoon paprika powder, 1/4 teaspoon turmeric powder, and 1-2 pinches of cinnamon powder. Mix well on low heat.

5. 5.Add tomatoes

   Add 1 large finely chopped tomato and sauté until slightly softened.

6. 6.Add tomato puree

   Pour in tomato puree made from 2 tomatoes. Mix everything well and cook on medium-high heat for 2-3 minutes until the raw smell of tomatoes is gone, but do not dry out the mixture completely.

7. 7.Prepare for eggs

   Reduce heat to low. Create small gaps in the tomato mixture using a spatula.

8. 8.Add cheese and eggs

   Sprinkle 50 grams of grated cheddar cheese into these gaps. Carefully crack 4 eggs into the gaps on top of the cheese.

9. 9.Cook the eggs

   Cover the pan with a lid and cook on very low heat until the eggs are set to your desired doneness.

10. 10.Garnish and serve

    Remove the lid. Sprinkle freshly ground black pepper and chopped coriander over the shakshuka. Serve hot.