Ingredients (Serves 4):

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon red chili flakes (optional, for heat)
• 1 can (400g) crushed tomatoes (or 4 large ripe tomatoes, diced)
• 1 tablespoon tomato paste (optional, for richer flavor)
• Salt and freshly ground black pepper to taste

For the Eggs:

• 4–6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta cheese (optional)

Instructions:

Prepare the Sauce:

• Heat olive oil in a large skillet over medium heat.
• Add the onion and sauté until softened, about 5 minutes.
• Add the bell pepper and cook for another 5 minutes, until the vegetables are tender.
• Stir in the garlic, cumin, paprika, coriander, and chili flakes. Cook for 1 minute, until fragrant.

Add the Tomatoes:

• Stir in the crushed tomatoes and tomato paste.
• Reduce the heat to low and simmer for 10–15 minutes, allowing the sauce to thicken slightly.
• Season with salt and pepper to taste.

Make the Wells for the Eggs:

• Use a spoon to create small wells in the sauce.
• Crack one egg into each well, being careful not to break the yolk.

Cook the Eggs:

• Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 5–8 minutes. (Cook longer if you prefer fully set yolks.)

Garnish and Serve:

• Remove from heat and sprinkle with chopped parsley or cilantro. Add crumbled feta, if desired.
• Serve warm with crusty bread, pita, or over rice.

Tips for Perfect Shakshuka:

• For extra flavor, add a pinch of sugar to the sauce if your tomatoes are very acidic.
• You can customize the dish with additional toppings like olives, harissa, or avocado slices.
• Use a well-seasoned cast-iron skillet for even cooking and authentic presentation.

this hearty, wholesome dish!