Shakshuka

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Pour in the crushed tomatoes. Add paprika, cumin, cayenne pepper (if using), sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Using a spoon, make six indentations in the sauce. Crack an egg into each indentation.
4. Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes for runny yolks.
5. Garnish with fresh parsley and serve immediately.