Shakshuka Recipe

Sauté the aromatics. Heat the olive oil in a large skillet set over medium heat. Once the oil begins to shimmer, add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Finish the sauce. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Add the eggs. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture. Make sure the indentations are spaced out. Gently crack an egg into each indentation.

Finish the eggs. Reduce the heat to medium-low, cover the skillet, and cook on low until the egg whites are set.

Garnish and serve. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper flakes, if you like. Serve with warm pita, challah, or crusty bread of your choice.