Shakshuka - Eggs In Tomato Sauce - cooking recipe

Ingredients

1 tbsp vegetable or peanut oil
1 None medium red onion, finely chopped
1 None clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
3 None dried curry leaves
14-15 oz can diced tomatoes
14-15 oz can chickpeas, rinsed, chopped
4 tbsp chopped cilantro
2 None large eggs, at room temperature
None None Plain yogurt and warm naan bread, to serve

Preparation

Heat oil in a medium saute pan over moderate heat. Cook and stir onion for 8 mins. Add garlic, spices and curry leaves; cook and stir for 30 seconds or until fragrant. Stir in tomato and chickpeas. Bring to a boil.
Reduce heat; simmer for 3 mins. Stir in half the cilantro. Season. Make 2 indentations in surface of tomato mixture. Carefully pour an egg into each indentation. Cover; simmer for 8 mins or until eggs are cooked.
Sprinkle eggs with remaining cilantro. Serve at once with yogurt and bread.