Classic Tomato Shakshuka

1.Heat olive oil in a large, deep skillet or sauté pan over medium heat.

2.Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

3.Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.

4.Pour in the crushed tomatoes along with their juices. Season with salt and black pepper to taste.

5.Reduce heat to medium-low and simmer the sauce, uncovered, until it thickens slightly, about 10-15 minutes. Stir occasionally to prevent sticking.

6.Using the back of a spoon, make small wells in the tomato sauce for the eggs.

7.Crack each egg carefully into a small bowl, then gently slide each egg into a well in the sauce. Cover the pan with a lid and cook until the egg whites are set but yolks remain runny, about 5-8 minutes. Cook longer if you prefer firmer yolks.

8.Remove the pan from heat. Garnish with chopped fresh cilantro or parsley.

9.Serve the shakshuka hot, directly from the pan, accompanied by crusty bread to scoop up the sauce and eggs.