Shakshuka

Instructions

1. 1

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

2. 2

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

3. 3

   Add the minced garlic, cumin, and paprika, and cook for another minute until fragrant.

4. 4

   Pour in the diced tomatoes, and season with salt and pepper to taste. Stir well to combine.

5. 5

   Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

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

7. 7

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

8. 8

   Remove from heat and serve hot, garnished with fresh herbs if desired.