Quick & Easy Authentic Shakshuka

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the diced onion and bell pepper to the pan and cook for about 5-6 minutes.

Stir in the minced garlic, cumin powder, paprika, and chili flakes. Cook for another minute until fragrant.

Pour in the canned tomatoes along with their juices. Season with salt and pepper to taste. Stir everything together and let simmer for approximately 10-15 minutes, or until it thickens slightly.

Create small wells or indentations in the sauce and carefully crack the eggs into them. Reduce the heat to low, cover the pan, and let the eggs cook in the tomato sauce for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.

Once the eggs are cooked to your desired doneness, sprinkle parsley or cilantro over the top as a garnish.

Serve shakshuka hot with crusty bread or pita. It can be enjoyed directly from the skillet or divided into individual bowls.