Shakshuka

Instructions

1. 1

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

2. 2

   Add the chopped onion and bell peppers, and sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Add the minced garlic, cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes until fragrant.

4. 4

   Pour in the canned tomatoes, and break them down with a spoon. Simmer the mixture for about 10 minutes, allowing it to thicken slightly.

5. 5

   Make small wells in the tomato mixture and crack the eggs into each well.

6. 6

   Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

7. 7

   Garnish with chopped parsley before serving.

8. 8

   Serve hot with crusty bread or pita.