In a saucepan heat olive oil over medium heat.
Add in the onion and half of the garlic. Fry until golden.
Pour the stock to soften the onion and then add in tomatoes. Cook for a few minutes over high heat then reduce to simmer.
Stir in cumin, paprika, salt and pepper and drizzle in more olive oil.
Add in the parsley, cilantro, chili, thyme and remove from heat.
Serve with shrimp, egg, chicken or beef.
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