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 diced red bell pepper and cook for another 5 minutes until tender.

Stir in the minced garlic, ground cumin, paprika, and chili powder (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and tomato paste. Add the sugar, salt, and black pepper. Stir everything together well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, 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 tomato sauce, evenly spaced.

Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper. Cover the skillet and continue to cook on low heat for 8-12 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 with warm pita bread, challah, or crusty bread for dipping.