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Export 8 ingredients for grocery delivery
Step 1
Dice the onion coarsely. Dice the hot pepper finely. Mince the garlic. Dice the tomatoes into cubes.
Step 2
Set your pan to medium heat. Add oil. When the oil is hot, add the onion and saute until it becomes translucent, 5 mins. Add the hot pepper and garlic and saute until it softens, about 1 minute.
Step 3
Add tomatoes to pan. Continue sauteing, while stirring for a few minutes until the tomatoes soften and begin to break down into sauce, about 5 minutes.
Step 4
Add salt and black pepper. Add the tomato paste and 50 ml of water, and stir.
Step 5
Cook over medium-low heat for another 10 minutes.
Step 6
Create little nests in your sauce, and carefully add the eggs, one egg per nest.
Step 7
Close with a lid and cook for 2 minutes. Open the lid and sprinkle the grated Jarlsberg cheese between the yolks. Using a wooden spoon, carefully mix the cheese into the sauce.
Step 8
Close again with a lid, lower the heat and cook for 5-10 minutes (or until the level of softness you like your yolks).
Step 9
Sprinkle with freshly diced cilantro.
Step 10
Serve cheese shakshuka with fresh challah or large focaccia.
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