Heat olive oil in a skillet over medium heat.

Add chopped onions and green bell pepper, sauté until soft.

Add minced garlic and cook for another minute.

Stir in chopped tomatoes and tomato paste, season with salt, black pepper, and ground cumin.

Simmer the mixture for about 15-20 minutes until it thickens.

Make wells in the tomato mixture and crack the eggs into each well. Cover and cook until eggs are set.

For Asida, bring water to a boil in a pot, add a pinch of salt.

Gradually add wheat flour, stirring constantly until it forms a thick dough.

Remove from heat, drizzle with melted butter and honey.

For Libyan bread, mix semolina flour, all-purpose flour, salt, and yeast in a large bowl.

Add water gradually, knead to form a smooth dough.

Cover and let the dough rise for about 1 hour until doubled in size.

Preheat a griddle or heavy skillet over medium heat.

Divide the dough into pieces, roll into flat circles and cook on the griddle until golden brown on both sides.

Garnish the Shakshuka with freshly chopped parsley before serving.