1. Onion: peel and finely chop. 2. Garlic: peel and mince. 3. Tomatoes: wash and chop. 4. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until softened. 5. Stir in garlic (if using), cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant. 6. Pour in the chopped tomatoes, stir, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. 7. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks remain runny. 8. Sprinkle with fresh parsley or cilantro if desired. Serve with warm crusty bread or pita.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.