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.