Sambal Shakshuka

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, finely chopped
• 2 tbsp Homiah Sambal Chili Crunch, divided
• ¼ tsp cumin
• ½ tsp paprika
• 1 can (14 oz.) whole peeled tomatoes
• ¼ tsp salt, or more to taste
• freshly cracked black pepper
• 4 large eggs
• 2 stalks parsley, leaves picked and roughly chopped

METHOD

1. Heat the olive oil in a large deep pan or Dutch oven over medium heat. Add in the minced onions, and sweat it for 3-5 minutes. Then, add in the minced garlic, one tablespoon of Homiah Sambal Chili Crunch, cumin, and paprika, and cook for 2-3 minutes until fragrant.
2. Add in the tomatoes and all its juices, and bring it to a boil. Let it simmer for 3 minutes, then season with salt and pepper.
3. Turn the heat down to low. Then, use a spoon to make four small indents in the sauce, and gently crack the eggs into each indent. Cover the pan with a lid, and cook for 6-8 minutes, until the whites of the eggs are completely set, but the yolks are still slightly runny in the centre.
4. When done, sprinkle the chopped parsley on the dish, along with the remaining tablespoon of Homiah Sambal Chili Crunch. Serve while still hot!