Shakshuka

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until the vegetables are soft.

3. 3

   Stir in the minced garlic, ground cumin, sweet paprika, ground coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant.

4. 4

   Pour in the crushed tomatoes, salt, and black pepper. Stir to combine and bring the mixture to a simmer.

5. 5

   Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

6. 6

   Make four small wells in the sauce and gently crack an egg into each well.

7. 7

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.

8. 8

   Remove from heat and sprinkle with chopped fresh parsley.

9. 9

   Serve hot, optionally with crusty bread for dipping.