Shakshuka With Tuna

Wash the Tuna and use a knife to make cuts on the tuna before putting it in the oven. Bake it for about 20-25 min in high heat around 400f (220 c).

Finely chop onions
Slice 1 garlic clove
Cut red chilly to your liking. This is optional if you don't like spicy food don't add it if you like very spicy add more. It's a trial and error phase.
Take ripe tomatoes and cherry tomatoes (mixing cherry tomatoes with tomatoes is optional) cut them in big squares

Add the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burn and when the onion becomes transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally.

If you don't have enough ripe tomatoes you can use tomato paste like mutti.

After the tomatoes have softened season the Shaksuka with:
Salt, paper, paprika, and cumin.

Take the tuna from the oven and cut it to small squares.

Add the tuna to the pan stir well and let it cook for about a minute

Make small holes in the shakshuka and break the eggs into the holes. cover the pan and let it cook for a few minutes. Depending if you like hard eggs or soft you decide when to finish the cooking.

Optional add feta cheese on top and serve while hot. The Shakshuka goes well with a green salad or Arabic salad and tahini