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. In a large bowl: place cottage(farmer) cheese, egg, salt, sugar, semolina and flour, and mix together with your hands. 2. Cover with a plastic wrap or clear towel and let to rest about 15 min. 3. Grease the cake mold with butter. Preheat an oven to 395 F. 4. Place cheese dough to the cake mold and level, cover with yogurt. Cut butter on small slices and place above the yogurt. Sprinkle with cinnamon. 5. Bake about 40 minutes, until light golden-brown. 6. Serve hot or cold with sour cream or any jam.