Classic Tomato Shakshuka

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

2.Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.

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

4.Pour in the crushed tomatoes along with their juices. Stir well to combine all ingredients.

5.Season the tomato sauce with salt and freshly ground black pepper to taste.

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

7.Using the back of a spoon, make small wells in the sauce and carefully crack the eggs into each well.

8.Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 6-8 minutes. For firmer yolks, cook a few minutes longer.

9.Remove the skillet from heat. Sprinkle the chopped cilantro and parsley evenly over the shakshuka.

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