Name: Shakshuka
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp Olive oil, for cooking; 1 Red bell pepper, chopped; 1 Onion, diced; 3 clove Garlic, minced; 1 tsp Paprika; 1/2 tsp Coriander, ground; 1 tsp Cumin, ground or seeds; 1/2 tsp Chili powder; 1/2 tsp Oregano, dried; 14 oz Fire-roasted canned tomatoes; 2 Fresh tomatoes, diced; Salt, to taste; 4-6 Eggs; Parsley, fresh, chopped; Mint, fresh, chopped; Yogurt; Crusty bread or pita, for serving

Method

6 steps. Tap one to mark it done.

Warm the olive oil in a spacious pan using medium heat. Toss in the onion and red bell pepper. Cook the vegetables until they soften, requiring about 5 to 7 minutes.
Stir in the garlic, paprika, coriander, cumin, chili powder, and oregano. Mix constantly for roughly 1 minute until the combination becomes highly aromatic.
Tip in the fire-roasted canned tomatoes along with the fresh tomatoes. Add salt to taste. Bring the liquid to a gentle simmer and let it bubble for 10 minutes, stirring occasionally, so the tomatoes break down and form a thick sauce.
Form 4 to 6 small pockets in the sauce with a spoon. Slip an egg into each hollow.
Place a cover on the pan. Adjust to medium-low heat and cook for a duration of 5 to 8 minutes, ensuring the whites solidify while the yolks stay runny.
Take the skillet off the burner. Top with the parsley, mint, and spoonfuls of yogurt. Serve right away accompanied by warm crusty bread or pita.