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 red and green bell peppers, cooking for another 5-8 minutes until the peppers are tender-crisp.

Stir in the cumin powder, smoked paprika, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook for 2 more minutes, stirring, to deepen its flavor.

Pour in the crushed tomatoes. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 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 tomato sauce. Ensure there is enough space between each well for the eggs.

Carefully crack one egg into each well. Cover the skillet and continue to cook on low heat for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness).

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.