Shakshuka

Warm the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the bell peppers and cook for another 5-6 minutes until the peppers soften.

Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the tomato paste, paprika, cumin, coriander, and cayenne pepper (if using). Cook, stirring constantly, for 1-2 minutes.

Add the chopped tomatoes and sugar and stir to combine. Reduce the heat to medium-low and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens. Taste and season with salt and pepper.

Use a spoon to make 6 small wells in the sauce. Gently crack the eggs into each well.

Cover the skillet with a lid and let the eggs cook for 5-7 minutes for soft yolks. Keep an eye on the eggs so they don’t overcook.

Remove the skillet from the heat once the eggs are to your liking. Sprinkle chopped parsley or cilantro over the top, and crumble some feta cheese for extra flavor.

Serve the shakshuka directly from the skillet with crusty bread or pita for dipping. Enjoy!