Shakshuka

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Cook for 5 minutes until the vegetables are soft.

2. 2

   Add the minced garlic, paprika, cumin, and chili powder. Stir and cook for another 2 minutes until fragrant.

3. 3

   Pour in the can of whole plum tomatoes, including the juice, and break the tomatoes into smaller pieces using a spatula. Season with salt and pepper to taste. Simmer the tomato mixture for 10-15 minutes until it thickens slightly.

4. 4

   Using a spoon, make six wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired level of doneness.

5. 5

   Remove from heat, garnish with fresh cilantro, and serve hot directly from the skillet.