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 and translucent, about 5-7 minutes. Add the diced red bell pepper and cook for another 5 minutes until it begins to soften.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the cumin powder, smoked paprika, and cayenne pepper. Stir well and cook for another minute, allowing the spices to toast and release their aromas.

Pour in the crushed tomatoes and tomato paste. Stir everything together, ensuring the tomato paste is fully incorporated. 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 15 minutes to allow the flavors to meld.

Uncover the skillet. Using the back of a spoon, create 6 small indentations or wells in the simmering tomato sauce. These will be the spots where you 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 on low heat for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny to your preference.

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