Low-Carb Tuna Shakshuka

Directions

1. 1
   Prepare all the ingredients. Grease a large skillet with 2 tablespoons of avocado and sauté onions for about 5 minutes. Add the garlic and cook for 1 more minute.
2. 2
   When the onions become fragrant and lightly golden, add the tomatoes paste. After 1 minute, add tuna and stir well. Add all the spices, salt and pepper, water, and then stir.
3. 3
   Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce has thickened. Add cilantro chopped and stir. You can reserve some cilantro for garnish.
4. 4
   Using a spoon or a ladle, make 6 wells in the skillet and carefully crack the eggs inside each. Once the egg whites seem to be mostly cooked through (about 8 minutes) cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don't get overcooked.
5. 5
   Optionally, sprinkle with cheddar cheese and let it cook for another 3-4 minutes.
6. 6
   Remove from the heat and garnish with salt and fresh cilantro. Eat while still warm.