Preparation
Step 1
Set a large skillet for which you have the lid over a medium heat. Add the oil and butter until melted. Stir in the garlic and cook until fragrant.
Step 2
Add the onions with a pinch of salt then cook for 3-4 minutes. Mix in the tomato paste and cook for 1 minute more until the paste caramelizes.
Step 3
Pour in the chopped tomatoes and stir with the chopped herbs, cumin, and salt and pepper. Add ½ cup water, bring to the boil then cover and reduce to a simmer. Cook for 5 minutes.
Step 4
Use the back of a spoon to make wells in the sauce. Reduce the heat to low. Fill each one with an egg, season the eggs with salt and pepper, then cover with the lid. Cook for 5-7 minutes, or until the eggs are done to your liking.
Step 5
Garnish the shakshouka with the olives, feta, avocado and more fresh herbs. Serve with warm pita on the side for dunking.
