Shakshuka

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Pour in the diced tomatoes with their juices, and season with salt and pepper to taste.

5. 5

   Simmer the mixture for about 10 minutes, allowing it to thicken slightly.

6. 6

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

7. 7

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

8. 8

   Garnish with fresh parsley before serving.

9. 9

   Serve hot with crusty bread or pita.