Everybody Loves Roasted Tomato Shakshuka

Directions

1. 1
   Preheat oven to 350 F.http://thenourishedcaveman.com/wp-admin/post.php?post=582&action=edit&message=6Wash the tomatoes, cut them in 2 and lay them on a lightly oiled cookie sheet
2. 2
   Sprinkle with sea salt
3. 3
   Bake for hour or until the tomatoes are fully roasted, soft and caramelized
4. 4
   In the meantime heat a large deep pan and dry roast the cumin seed for a minute
5. 5
   Now add the olive oil and the chopped onions and saute until soft on a low flame
6. 6
   Add the pepper cut in strips
7. 7
   Now add the herbs chopped finely
8. 8
   Now add the tomatoes, which are ideally just out of the oven, but can also be pre-made and kept n the fridge
9. 9
   Add salt and the cayenne pepper
10. 10
    When the mixture is bubbling make sure there is enough water. It should be very juicy, like a sauce
11. 11
    Now carefully break the eggs around the pan, spreading them evenly
12. 12
    Cook on the lowest flame for about 10 minutes, until the egg white is set but the yolk still a bit soft inside (you can vary the cook time if you prefer firmer or runnier yolks)
13. 13
    Serve immediately.