Spicy Shakshuka with Maple Syrup

Heat olive oil in a pan on medium heat. Add the chopped onion. Cook until the onion turns to translucent.

Add garlic and spices. Cook for 1 to 2 minutes.

Add chopped fresh tomatoes and ¼ cup (55 g) of tomato basil pasta sauce into the pan. Break down tomatoes with a large fork and season with salt and pepper. Add maple syrup and lemon juice. Bring the sauce to a simmer.

Make some spaces and crack the eggs into it. Cover the pan and cook until the eggs are done or as you like.

Add chopped parsley on top and serve with french baguette or sourdough.