Shakshuka Poached Eggs Tomato

Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.

Add the diced red bell pepper to the skillet and cook for another 5-8 minutes, until it begins to soften. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color. Pour in the crushed tomatoes, then add the cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together well.

Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for 15-20 minutes, stirring occasionally. The sauce should thicken slightly and the flavors should meld beautifully.

Using the back of a spoon, create 4-6 small wells in the tomato sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, to your preference.

Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Optionally, sprinkle with crumbled feta cheese. Serve immediately with warm pita bread, challah, or crusty bread for dipping.