Shakshuka

Heat olive oil in a large skillet over medium heat.

Add chopped onion and red bell pepper. Sauté until softened, about 5-7 minutes.

Stir in minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.

Pour in the canned tomatoes, season with salt and black pepper, and simmer for about 10 minutes until the sauce thickens.

Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are just set, about 5-7 minutes.

Remove from heat and sprinkle with fresh parsley before serving.

Serve hot with crusty bread for dipping.