Shakshuka with Tomato and Bell Pepper

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 red bell peppers, diced
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon chili flakes, or to taste
• 2 cans diced tomatoes, 400 g each
• ½ teaspoon salt, plus extra to taste
• Freshly ground black pepper
• 4 eggs
• 2 tablespoons finely chopped parsley
• Flatbread, for serving

How to make it

1. 1

   Heat the olive oil in a large, deep skillet over medium heat. Cook the onion and bell pepper for 6 to 8 minutes, until they begin to soften.

2. 2

   Add the garlic, cumin, paprika and chili flakes. Stir for about 30 seconds, until the spices are fragrant.

3. 3

   Pour the diced tomatoes into the pan and stir in the salt and a few grinds of black pepper. Simmer uncovered for 12 to 15 minutes. Stir occasionally; the sauce can thicken, but should remain saucy.

4. 4

   Taste the sauce and add extra salt and pepper if needed. Use the back of a spoon to make four wells, then crack an egg into each one.

5. 5

   Cover the pan and cook the eggs over low heat for 5 to 8 minutes. Remove the pan from the heat as soon as the whites are set and the yolks are still as soft as you like.

6. 6

   Sprinkle the parsley over the shakshuka and serve right away, with flatbread for scooping up the sauce.