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 bell pepper, cooking for another 5-8 minutes until the bell pepper is tender.

Stir in the tomato paste, ground cumin, ground paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.

Pour in the crushed tomatoes and water or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.

Uncover the skillet. Using a spoon, create 6 small indentations or 'wells' in the tomato sauce. Carefully crack one egg into each well, spacing them evenly.

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 runny (or cooked to your preferred doneness). Keep a close eye on them to avoid overcooking.

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 pan, with warm pita bread, challah, or crusty sourdough for dipping.