Peel and finely chop the onion and garlic. Heat the butter in a pan, then add the onion and garlic. Fry for a few minutes, stirring occasionally.

Add tomatoes (with juice) and season with a pinch of cumin, salt, and pepper. Fry for a few minutes over low heat, stirring frequently. It is important to get a fairly thick sauce.

Make as many indentations in the pan as you will use eggs in this recipe. Crack the eggs into the prepared indentations. Gently mix the whites with the tomatoes. Stew over low heat for about 5-10 minutes. The tomatoes should gently bubble all the time. If you want the yolk to be more set - cover the shakshuka with a lid.

Remove the finished shakshuka from the heat and leave it for a few minutes before eating. If necessary, re-season with a pinch of salt and pepper.