Classic Shakshuka with Eggs

1.Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat.

2.Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.

3.Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute more until fragrant.

4.Pour in the crushed tomatoes, season with salt and pepper, and stir to combine. Bring the sauce to a simmer.

5.Reduce the heat to low and let the sauce simmer gently for about 10 minutes, allowing the flavors to meld.

6.Using the back of a spoon, create six small wells in the tomato sauce.

7.Carefully crack one egg into each well.

8.Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

9.Alternatively, you can place the skillet under a preheated broiler for 2-3 minutes to set the egg whites.

10.Garnish with fresh cilantro or parsley.

11.Serve immediately with crusty bread for dipping.