Shakshouka

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper (optional, for heat)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
4-6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crusty bread or pita, for serving

Instructions

Sauté the Vegetables

Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and red bell pepper, and sauté until they are soft and the onion is translucent.

Add Garlic and Spices

Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

Add Tomatoes and Tomato Paste

Stir in the diced tomatoes and tomato paste. Simmer for about 10 minutes, or until the sauce thickens slightly.

Create Wells for the Eggs

Using a spoon, create small wells in the tomato mixture. Crack an egg into each well.

Cook the Eggs

Cover the skillet and cook for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. You can cook them longer if you prefer firmer yolks.