Tabeekha Yahni

Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet with oil.

Peel and finely dice the onion, then heat a drizzle of oil in a pan over medium heat and sauté the onion until soft and golden, stirring occasionally.

Add the tomato paste to the sautéed onions and stir well to combine, cooking the paste for 2–3 minutes until it darkens slightly and becomes fragrant.

Season generously with black pepper and add a small splash of water to loosen the mixture into a thick, spreadable sauce, stirring until smooth.

Transfer the tomato and onion sauce into the prepared baking dish, spreading it evenly across the bottom.

Using the back of a spoon, create small wells in the sauce and carefully crack one egg into each well.

Place the baking dish in the preheated oven and bake until the egg whites are fully set but the yolks remain slightly soft.

Remove from the oven, finish with an extra pinch of black pepper if desired, and serve immediately directly from the baking dish with flatbread.