Shakshuka

Instructions

1. 1

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

2. 2

   Add the chopped onion and red bell pepper. Cook until the onion becomes translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.

4. 4

   Pour in the diced tomatoes with their juices. Season with salt and pepper to taste. Simmer for about 10 minutes, allowing the sauce to thicken.

5. 5

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

6. 6

   Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

7. 7

   Garnish with chopped fresh parsley before serving.

8. 8

   Serve hot with crusty bread or pita.