North African Tomato-Pepper Shakshuka with Firm Eggs

Dice onion and bell pepper into 1cm pieces, mince garlic, and wash and chop cilantro and parsley.

Heat 2 tbsp olive oil in a wide skillet over medium; sauté onion and pepper about 5 minutes until softened.

Add garlic, paprika, cumin and chili powder and stir for 1 minute without burning.

Pour in tomatoes with juices, crush with a spatula, add 1/2 tsp salt and 1/4 tsp pepper and simmer gently for 5 minutes.

Make six wells in the sauce and break one egg into each well.

Cover and cook over low heat about 8–12 minutes or longer until whites and yolks are completely firm and the egg mixture reaches 71°C; extend cooking as needed.

When eggs are fully set, sprinkle with chopped cilantro and parsley, divide into six portions and serve immediately.