Shakshuka Poached Eggs Tomato

Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add chopped onion and bell peppers. Saute for 8-10 minutes until softened. Add minced garlic, cumin, paprika, and cayenne pepper. Cook for another 1 minute until fragrant, stirring constantly.

Stir in the crushed tomatoes and tomato paste. Pour in the water or vegetable broth. Season with salt and black pepper. 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. Stir occasionally to prevent sticking.

Uncover the skillet. Using the back of a spoon, create four small indentations or wells in the tomato sauce, spaced evenly apart. These will be where you gently crack your eggs.

Carefully crack one egg into each well. Try to keep the yolks intact. Season the eggs lightly with a pinch of salt and pepper. Cover the skillet again and continue to cook for 7-10 minutes, or until the egg whites are set but the yolks are still runny, to your preference.

Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Serve immediately, directly from the pan, with warm pita bread or crusty bread for dipping.

Gather around the table and enjoy this vibrant and flavorful Middle Eastern breakfast. The rich tomato sauce and perfectly poached eggs create a truly satisfying experience.