Shakshuka (Eggs Poached in Spicy Tomato Sauce)

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 minced garlic and diced red bell pepper. Cook for another 4-5 minutes until the vegetables are tender.

4. 4

   Add the ground cumin, paprika, chili flakes, salt, and black pepper. Stir well to combine and cook for 1 minute until fragrant.

5. 5

   Pour in the diced tomatoes (with their juice) and bring the mixture to a simmer. Let it cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Make 8 small wells in the sauce with a spoon and gently crack an egg into each well.

7. 7

   Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a bit longer.

8. 8

   Remove from heat and sprinkle with chopped parsley.

9. 9