Classic Shakshuka

• 4 large eggs
• 1 can (14oz) crushed tomatoes
• 1 red bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until soft (about 5 minutes).

2. 2

   Add minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.

3. 3

   Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes until thickened.

4. 4

   Use a spoon to make 4 small wells in the sauce. Crack an egg into each well.

5. 5

   Cover the pan and cook for 5-8 minutes until egg whites are set but yolks are still runny.

6. 6

   Garnish with fresh parsley or cilantro if desired and serve hot with crusty bread.