Shakshuka

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Cook the Peppers

Add the chopped green and red bell peppers to the skillet and cook until they begin to soften, about 5-7 minutes.

Add the Tomatoes and Spices

Stir in the chopped tomatoes (or canned diced tomatoes) and tomato paste.

Add the ground cumin, ground coriander, paprika, ground cayenne pepper (if using), salt, and black pepper. Mix well.

Let the mixture simmer for about 10-15 minutes, or until the sauce thickens and the flavors meld together.

Add the Eggs

Make small wells in the sauce with a spoon and crack an egg into each well.

Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.

Serve

Garnish the shakshuka with chopped fresh cilantro or parsley.