This is a fantastic option for breakfast in tomato season! Shakshuka is a way of cooking eggs, traveled all the way from the Middle East. This dish plays with all the amazing flavors of tomato and paprika contrasting with the mild taste of eggs and topped off with the spices. This is a fresh and healthy breakfast to enjoy with the whole family.

1 large onion, chopped
2 sweet paprika, cut in straws
6 medium tomatoes, blanched, diced
2 medium tomatoes, blanched, sliced
1 chili, chopped
3 garlic cloves, peeled, pushed through garlic press
2 tsp ground cumin
2 tsp sweet paprika powder
Salt, pepper, sugar to taste
Handful of greens- parsley or coriander, chopped
6 eggs, room temp
Olive oil for cooking

1. In a large frying pan with a lid, heat the oil and cook the onion and chili until fragrant and translucent.
2. Add paprika and cook for a few more minutes.
3. Then add the spices, tomatoes, greens, pressed garlic and stir. Place lid on the pan, lower the heat and sautée for about 10 min until veggies become soft but not mushy.
4. Taste and add salt, pepper and a tsp of sugar. Evenly cover everything in the pan with the tomato slices and sprinkle salt and pepper again. Put the lid back on and sautée for 2-3 more min.
5. Create 6 holes in the cooked veggies around the whole pan and crack an egg in each hole, add salt and put the lid back on.
6. Sautée for 3 min until the egg whites are firm, but the yolks are still soft and a bit runny. Remove from heat immediately.
7. Serve with greens on top and with a slice of fresh bread.

Recipe: Ārija Avota
Photo: Ieva Andersone