- Heat the olive oil in a large skillet or cast-iron pan over medium heat.
- Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute or until the spices are fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Allow the mixture to simmer for about 10-15 minutes, until the sauce thickens.
- Make small wells in the sauce using a spoon. Crack an egg into each well. You can use the back of the spoon to slightly mix the egg whites with the sauce if desired.
- Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Cook a bit longer if you prefer firmer yolks.
- Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle chopped cilantro or parsley on top, and if you like, some crumbled feta cheese for added flavor.
- Serve the shakshuka directly from the skillet. Make sure to have some crusty bread on hand for dipping into the flavorful sauce and scooping up the eggs.
- Enjoy your homemade shakshuka!
Feel free to adjust the seasonings and ingredients to your taste. Shakshuka is a versatile dish, so you can add ingredients like sautéed spinach, roasted red peppers, or even spicy sausage for variation.