Mediterranean Shakshuka with Olives

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

2.Add the chopped onion and sauté for 5 minutes until softened and translucent.

3.Stir in the minced garlic and diced red bell pepper; cook for another 3-4 minutes until the pepper softens.

4.Add ground cumin, smoked paprika, and cayenne pepper (if using); stir well to coat the vegetables and cook spices for 1 minute until fragrant.

5.Pour in the crushed tomatoes and bring the mixture to a simmer.

6.Add the sliced green olives, season with salt and freshly ground black pepper to taste, and let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.

7.Using the back of a spoon, create four small wells in the tomato sauce and carefully crack one egg into each well.

8.Reduce heat to low, cover the skillet, and cook for 7-10 minutes, or until the egg whites are set but the yolks remain runny (cook longer if you prefer firmer yolks).

9.Dot the shakshuka with small pieces of unsalted butter for added richness and allow it to melt into the sauce.

10.Sprinkle chopped fresh parsley over the top for a bright, fresh finish.

11.Serve hot directly from the skillet with crusty bread to scoop up the sauce and eggs.