Shakshuka Poached Eggs Tomato

Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and diced red and green bell peppers, cooking for another 8-10 minutes until the peppers are tender.

Once the vegetables are soft, add the cumin powder, smoked paprika, and chili powder to the skillet. Stir well and cook for 1 minute until fragrant. Mix in the tomato paste and cook for an additional 2 minutes, allowing it to slightly caramelize.

Pour in the crushed tomatoes. Add the sugar, salt, and black pepper. Stir everything together, bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Once the sauce has thickened, use the back of a spoon to create 6 small indentations or wells in the tomato mixture. These will be the spots where you will gently crack your eggs.

Carefully crack one egg into each well. Cover the skillet again 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 desired consistency. Keep a close eye to prevent overcooking.

Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and parsley. Serve the Shakshuka immediately, straight from the skillet, alongside warm pita bread or crusty bread for dipping.