Israeli Shakshuka with Tomatoes, Peppers and Eggs in Spicy Sauce

1. 1

   In a large skillet, heat olive oil over medium heat. Add chopped onion and bell peppers, sauté until softened.

2. 2

   Stir in minced garlic, cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.

3. 3

   Add crushed tomatoes, season with salt and pepper, and let the mixture simmer for 10 minutes.

4. 4

   Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until eggs are set.

5. 5

   Remove from heat, sprinkle with chopped parsley, and serve hot with crusty bread.

Per serving