Shakshuka

Heat a pan and add ghee. When it becomes hot, add cumin seeds.

Add chopped onion and sauté until it turns light brown.

Add chopped green chilli and ginger garlic paste. Sauté until the raw taste of garlic is gone.

Add chopped tomatoes and sauté for 2-3 minutes.

Add chilli powder, turmeric powder, salt, and coriander powder. Mix well.

Add 40 mL of water and sauté until the tomatoes are cooked well and become mushy.

Use a large spoon to make wells in the sauce and crack open the eggs into each well.

Sprinkle pepper powder over the eggs.

Close the lid and cook the eggs for 5 minutes, or until they are done to your liking.

Open the lid, sprinkle chopped coriander leaves, and turn off the flame.