Tomato and Garlic Egg Shakshuka

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

2.Add the diced onion and sauté until it becomes translucent, about 5 minutes.

3.Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

4.Add the canned diced tomatoes (with juices) to the skillet and stir well.

5.Season the mixture with ground cumin, smoked paprika, chili powder, salt, and pepper. Let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

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

7.Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking (poached or runny).

8.Once done, remove from heat and sprinkle with chopped fresh parsley.

9.Serve hot with lemon wedges on the side and crusty bread for dipping.