To start, heat the olive oil in a sauté pan on medium heat and add the chopped red pepper and onion.
Once the onions are translucent, add your spices and chopped garlic. You can also add red pepper flakes or cayenne pepper if you prefer a spicy tomato sauce.
Add the canned tomatoes and break them up using a large spoon. Season them with some salt and black pepper and bring the tomato sauce to a simmer.
Make small holes in the tomato mixture with a wooden spoon.
Crack the eggs into each hole and cook until the eggs are done to your liking. Shakshuka traditionally contains poached egg, so shorten your cook time if you like a runny yolk.
Garnish with fresh cilantro or fresh parsley, and enjoy!
