Start by washing then drying your onion and tomatoes.

Cut your onion into small, thin slices. After you have peeled the tomatoes (optional) and removed the pulp inside each tomato, cut the tomatoes also in small, thin slices. Alternatively, you can place the half onion and tomatoes in a food processor if you have one.

Break 3 of the eggs in a measuring jug. Whisk the eggs until the egg yolks and whites are fully mixed.

Next place the onion and tomato slices into the measuring jug. Finally add the cumin, paprika, 1 teaspoon of grounded parsley and salt (optional) into the measuring jug. Mix thoroughly with the whisked eggs.

Add the oil to your frying pan and set it on a high heat.

Once your oil is starting to bubble and is hot enough, pour out the mixture from the measuring jug.

Fry the shakshuka for about 30 minutes on a medium heat. If you can, put a lid on the frying pan.

After frying the shakshuka for 20 minutes, make 3 divots/wells in the shakshuka using the spatula. Then add the last 3 eggs into the 3 divots/wells. Fry these eggs for about 10 minutes.

Place the shakshuka on a plate using the spatula. Add the last 1 teaspoon of parsley to the shakshuka.

Divide the shakshuka into two if serving for 2 or alternatively leave the shakshuka whole if serving for 1. Enjoy!