Shakshuka

1.Heat the olive oil in a large, deep skillet or cast iron pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the diced red bell pepper to the pan and continue to cook for 5-8 minutes, stirring occasionally, until the pepper is tender.

3.Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute until fragrant, being careful not to burn the garlic.

4.Pour in the canned crushed tomatoes and the diced fresh tomatoes. Add the sugar, salt, and pepper. If the sauce seems too thick, add 1/4 cup of water or stock. Stir well to combine.

5.Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.

6.Using the back of a spoon, create six small wells in the tomato sauce. Gently crack one egg into each well, spacing them evenly.

7.Cover the skillet tightly with a lid or aluminum foil. Poach the eggs for 5-8 minutes, depending on your desired yolk consistency. For runny yolks, aim for 5-6 minutes; for firmer yolks, cook closer to 8 minutes. The whites should be set.

8.Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Serve immediately, directly from the pan, with plenty of crusty bread for dipping into the sauce and yolks.