Shakshuka

Steps

1. Dice the onion.
2. Mince the garlic to release its oils and flavor.
3. Heat a large pan over medium heat with 3 tablespoons of olive oil until shimmering.
4. Add the diced onions and bell pepper to the hot oil. Sauté for about 10-12 minutes, stirring occasionally, until the onions are translucent and soft.
5. Pour off some liquid from the whole peeled tomatoes if using them; add the tomatoes (whole or crushed) to the pan.
6. Add more tomato juice as needed to achieve a thicker consistency. Stir in any other desired vegetables.
7. Sprinkle in 1 teaspoon of paprika, 1 teaspoon of chili powder, and 2 teaspoons of ground cumin into the mixture.
8. Stir in the minced garlic with the spices and cook for about two minutes until fragrant, stirring constantly to prevent burning.
9. Add salt (½ teaspoon) and black pepper (½ teaspoon).
10. Reduce heat to a simmer and let the sauce bubble away for 15-20 minutes or until it reaches a thick consistency.
11. Create wells in the simmering sauce with the back of a spoon. Crack an egg into each well, keeping it contained within the sauce.
12. Cover the pan and cook over medium heat (or lower) for about 4 to 10-12 minutes, depending on desired doneness—aim for firm whites and runny yolks.
13. Remove from heat. Garnish with cilantro or parsley.