Shakshuka with Potatoes

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Dice the onion, bell pepper, and tomatoes.

3. 3

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

4. 4

   Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden.

5. 5

   Add the diced onion and bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened.

6. 6

   Stir in the diced tomatoes, paprika, cumin, salt, and chili flakes. Cook for another 5-7 minutes, allowing the tomatoes to break down and the mixture to thicken.

7. 7

   Make four small wells in the vegetable mixture and 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 (cook longer if you prefer firmer yolks).

9. 9

   Remove from heat and serve hot, optionally garnished with fresh herbs or bread on the side.