Shakshuka Poached Eggs Tomato

Heat olive oil in a large oven-safe skillet over medium heat. Add finely chopped onion and sauté until softened, about 5-7 minutes. Add diced bell peppers and minced garlic to the skillet. Cook for another 5-8 minutes until the peppers are tender and the garlic is fragrant, being careful not to burn it.

Stir in the ground cumin, smoked paprika, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant. This crucial step helps to bloom their flavors, enhancing the overall depth of the dish.

Pour in the canned diced tomatoes with their juices and add the tomato paste. Stir everything together, breaking up any large tomato pieces. If the sauce appears too thick, add a splash of water to reach your desired consistency. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let the sauce simmer for 15-20 minutes. This allows the flavors to meld and deepen beautifully. Stir occasionally to prevent any sticking to the bottom of the pan.

Make 4-6 small wells in the simmering tomato sauce, spacing them evenly. Carefully crack one egg into each well. Cover the skillet again and cook for 8-12 minutes, or until the egg whites are fully set and the yolks are cooked to your desired runniness.

Season the shakshuka with salt and freshly ground black pepper to taste. Garnish generously with fresh chopped parsley or cilantro, adding a burst of color and freshness to the dish. For an extra touch, crumble some feta cheese over the top.

Serve the shakshuka directly from the skillet while it is still hot. It pairs perfectly with warm pita bread, challah, or crusty sourdough bread, which are ideal for scooping up every last bit of the rich, flavorful sauce and runny yolks.