Shakshuka with Eggs

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

2.Add the chopped onion and diced red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

3.Stir in the minced garlic, ground cumin, sweet 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 medium-low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

6.Make four small wells in the sauce using the back of a spoon. Crack one egg into each well carefully, ensuring the yolks remain intact.

7.Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook an additional 1-2 minutes.

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

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