Spicy Shakshuka with Poached Eggs in a Fiery Tomato Sauce

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

2.Add the diced onion and red bell pepper to the skillet. Sauté for about 5-7 minutes, until the vegetables are softened.

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

4.Pour in the crushed tomatoes and add the sugar, salt, and pepper. Stir well to combine and let the mixture simmer for about 10-15 minutes, allowing it to thicken slightly.

5.Using a spoon, create small wells in the sauce and carefully crack an egg into each well.

6.Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny, or until your desired doneness is reached.

7.Remove the skillet from heat and garnish with fresh cilantro or parsley.

8.Serve hot with crusty bread for dipping into the sauce and eggs.