Shakshuka Poached Eggs Tomato

Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 8-10 minutes.

Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and tomato paste. Season with salt and black pepper. Stir well to combine all ingredients. Bring the sauce to a gentle simmer.

Reduce the heat to low, cover the skillet, and let the sauce simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Create 4-6 small wells in the simmering tomato sauce using the back of a spoon. Carefully crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.

Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness).

Remove the skillet from the heat. Garnish generously with fresh chopped parsley and cilantro. If desired, sprinkle crumbled feta cheese over the top. Serve immediately with warm pita bread or crusty bread.