Shakshuka Poached Eggs Tomato

Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and diced bell peppers, cooking for another 5-8 minutes until the peppers are tender.

Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken. Add the crushed tomatoes, cumin, smoked paprika, chili powder or harissa, salt, and black pepper. Stir well to combine all ingredients.

Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Once the sauce has thickened, use the back of a spoon to create 6 small indentations or wells in the sauce. These will be the spots where you gently crack your eggs.

Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper. Cover the skillet again and continue to cook for 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, soft, or firm).

Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. If desired, sprinkle with crumbled feta cheese. Serve immediately, directly from the skillet, with warm pita bread or crusty bread for dipping.