Roasted Tomato and Onion Shakshuka - alive magazine

Name: Roasted Tomato and Onion Shakshuka - alive magazine
Ingredients: 28 oz (796 mL) can whole plum tomatoes; 2 onions, sliced; 2 garlic cloves, minced; 2 Tbsp (30 mL) extra-virgin olive oil; 1 Tbsp (15 mL) red wine vinegar; 1 tsp (5 mL) smoked paprika; 1/2 tsp (2 mL) caraway seeds; 1/2 tsp (2 mL) ground coriander or cumin; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) crushed red pepper flakes, or to taste; 8 large organic eggs; 1/3 cup (80 mL) plain yogurt; 2 Tbsp (30 mL) roughly chopped fresh cilantro; 1/4 tsp (1 mL) Aleppo pepper or additional smoked paprika

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Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of…

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