Shakshuka

Heat olive oil in a large skillet over medium heat.

Add onion and bell pepper and cook 6–8 minutes until soft and lightly golden.

Stir in garlic, cumin, paprika, and cayenne and cook 30 seconds until fragrant.

Add chopped tomatoes, salt, and pepper and stir to combine.

Simmer uncovered 12–15 minutes until thickened and saucy.

Make small wells in the sauce using a spoon.

Crack eggs into wells and season lightly with salt and pepper.

Cover and cook 6–8 minutes until whites are set and yolks are still soft.

Garnish with parsley and serve hot with bread.