Ingredients

Let’s Cook!

• 1
  Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
  
• 2
  Add the sliced red and yellow bell peppers to the skillet and continue cooking for an additional 5 minutes, allowing them to soften and develop their sweet aroma.
• 3
  Stir in the minced garlic and let it sizzle for about a minute, until its fragrance fills the air. Be careful not to let it burn.
• 4
  Now, it’s time to bring the spices to life! Sprinkle in the ground cumin, paprika, and cayenne pepper. Stir everything together, allowing the spices to infuse the ingredients with their marvelous essence.
• 5
  Carefully pour in the can of diced tomatoes, including the juice, and season generously with salt and black pepper. Give it a good stir, ensuring all the flavors marry together beautifully.
• 6
  Reduce the heat to low and let the sauce simmer gently for around 10 minutes. This allows the flavors to mingle, creating a luscious and well-balanced base for our poached eggs.
• 7
  Using a spoon, create small wells in the tomato and pepper sauce for the eggs. Crack the eggs directly into each well. Cover the skillet and let them poach for about 5-7 minutes until the whites are set, but the yolks remain delightfully runny.
  
• 8
  Sprinkle the freshly chopped parsley or cilantro over the top, adding a vibrant touch to the dish. This also provides a refreshing herbal note that complements the hearty flavors of the Shakshuka.
• 9
  Serve the Shakshuka straight from the skillet, accompanied by slices of crusty bread or warm pita. As you dip each piece into the sauce, savor the comforting combination of flavors and textures that intertwine flawlessly.