Tomato & pepper shakshuka

Ingredients

• 6 eggs
• 1 onion (150 g), diced
• 1 red bell pepper (180 g), diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (800 g) crushed tomatoes
• ½ tsp kosher salt
• 15 g chopped parsley
• 4 slices crusty bread

Let’s make it

1. Heat olive oil in a wide lidded skillet. Cook onion and pepper for 8 minutes over medium heat.
2. Stir in garlic, cumin, and paprika for 30 seconds. Add tomatoes and salt; simmer uncovered for 12 minutes until slightly thickened.
3. Make six wells in the sauce and crack an egg into each.
4. Cover and cook over medium-low heat for 7–10 minutes, until egg whites and yolks are firm. Add a few minutes if needed.
5. Sprinkle with parsley. Divide the eggs and sauce into four portions and serve with bread.