1-First: heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1 medium diced onion and 1 red bell pepper (seeded and diced), sautéing for about 5 minutes until the onion becomes translucent. This step builds the flavorful base that defines your easy shakshuka recipe.

2-Next: stir in 4 finely chopped garlic cloves, 2 teaspoons paprika, 1 teaspoon ground cumin, and ¼ teaspoon chili powder. Cook for 1-2 minutes until fragrant, letting the spices release their aroma. Then, add 1 can (28 ounces) of whole peeled tomatoes, breaking them down with a spoon as they simmer.

3-After seasoning with salt and pepper to taste, let the sauce simmer for 10-15 minutes to thicken. Once ready, create small wells in the sauce and crack 6 large eggs into each one. Cook for 5 to 8 minutes until the eggs reach your desired yolk consistency, typically with a runny center for the best texture.

4-Finally, garnish with 1 small bunch of chopped cilantro and 1 small bunch of chopped parsley before serving. This not only adds freshness but also ties the dish together beautifully. For more tips on fresh ingredients, consider checking out Downshiftology’s Shakshuka recipe at their site.

5-To ensure your eggs poach perfectly, cover the skillet during the last few minutes. This traditional shakshuka recipe shines with practice, so don’t hesitate to adjust based on your preferences.