Shakshuka Poached Eggs Tomato

Heat the olive oil in a large, oven-safe skillet or pan over medium heat. Add the chopped onion and diced bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn the garlic.

Pour in the canned crushed tomatoes and stir in the tomato paste. Season generously with salt and black pepper. Bring the mixture to a gentle simmer, stirring to combine all ingredients.

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

Carefully create four small indentations or wells in the simmering tomato sauce using the back of a spoon. Gently crack one egg into each well. Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny, to your preference.

Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish generously with freshly chopped parsley or cilantro. Serve immediately, directly from the pan, with warm pita bread or crusty bread for dipping.