Shakshuka

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• 1 (28-ounce) can whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Directions

• Heat oil in a very giant sauté pan on medium heat. Add the shredded bell pepper and onion and cook for five minutes or till the onion becomes semitransparent.

• Add garlic and spices and cook a further minute.

• Pour the will of tomatoes and juice into the pan and break down the tomatoes employing a giant spoon. Season with salt and pepper and convey the sauce to a simmer.

• Use your giant spoon to create little wells within the sauce and crack the eggs into every well. cowl the pan and cook for 5-8 minutes, or till the eggs square measure done to your feeling.

• Garnish with shredded cilantro and parsley.