Classic Shakshuka

Instructions

1. 1

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

2. 2

   Add the diced onion and cook until it becomes translucent, about 5 minutes.

3. 3

   Stir in the diced red bell peppers and cook for another 5 minutes until they soften.

4. 4

   Add the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.

9. 9

   Garnish with chopped fresh parsley before serving.

10. 10

    Serve hot with crusty bread or pita.