Baked Eggs with Smoked Paprika and Tomato

Warm the olive oil in a wide Dutch oven over medium heat. Add the diced onion and a pinch of salt, and cook slowly, stirring with a wooden spoon, until soft and golden — about 10 minutes. Do not rush this.

Add the minced garlic and cook just until fragrant, about 1 minute. Stir in the paprika, cayenne, and the pinch of cinnamon. Let the spices bloom in the oil for 30 seconds.

Pour in the tomatoes, crushing them lightly with your hand as they go in. Season with salt and black pepper. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens and the oil separates slightly — about 15 minutes. Taste and adjust the seasoning.

Using the back of a spoon, make 6 shallow wells in the sauce, spaced evenly. Crack one egg into each well. Season the eggs lightly with salt and a small pinch of paprika.

Cover the Dutch oven and cook over low heat until the whites are set but the yolks remain runny, about 5 to 7 minutes. Alternatively, transfer to a preheated 180C oven if your pot is oven-safe. Check after 5 minutes — the eggs should wobble gently when nudged.

Remove from heat. Scatter the chopped parsley over the top. Cut the lemon in half and squeeze a little juice over each egg, letting it pool in the sauce. Bring the pot straight to the table with good bread for mopping.