Classic Tomato Shakshuka

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

2.Add the chopped onion and diced red bell pepper. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.

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

4.Pour in the crushed tomatoes and stir to combine. Season with salt and freshly ground black pepper to taste.

5.Reduce the heat to low and let the tomato sauce simmer gently for 15-20 minutes, stirring occasionally, until it thickens slightly.

6.Using a spoon, make small wells in the sauce and carefully crack the eggs into each well, spacing them evenly.

7.Cover the skillet with a lid and cook on low heat for 6-10 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook a bit longer to your preference.

8.Remove from heat and sprinkle the chopped fresh parsley and cilantro over the top.

9.Serve immediately with warm crusty bread to scoop up the sauce and eggs.