Shakshuka

Instructions

1. 1

   Dice the onion and bell pepper, mince the garlic.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cook until the vegetables are soft, about 5 minutes.

3. 3

   Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Stir and cook for another 2 minutes until fragrant.

4. 4

   Pour the canned tomatoes into the skillet. Break down the tomatoes with a spoon if they are whole. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes to allow the flavors to meld.

5. 5

   Create small wells in the sauce with a spoon and gently crack the eggs into each well. Cover the skillet and cook until the eggs are done to your liking, about 5-7 minutes for soft yolks.

6. 6

   Garnish with chopped fresh cilantro or parsley. Serve hot with bread or your choice of sides.