Spicy Shakshuka

Instructions

1. 1

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

2. 2

   Add the diced onion and cook for 3-4 minutes until softened.

3. 3

   Stir in the diced red bell pepper and sliced jalapeño peppers. Cook for another 4-5 minutes until the vegetables are tender.

4. 4

   Add the minced garlic, ground cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.

5. 5

   Pour in the crushed tomatoes, then add the salt and black pepper. Stir to combine.

6. 6

   Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

7. 7

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

8. 8

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

9. 9

   Remove from heat and sprinkle with chopped fresh cilantro.

10. 10

    Serve hot with crusty bread or pita, if desired.