Simple Shakshuka

Add cumin and paprika, stirring quickly to bloom the spices in the oil for maximum flavor.

Pour in a can of diced tomatoes with their juices and stir everything together thoroughly.

Season with salt and pepper, then let simmer for 8-10 minutes until slightly thickened.

Using a spoon, make 2-4 shallow wells in the sauce depending on how many eggs you're making.

Crack eggs carefully into each well, trying to keep the yolks intact and centered.

Cover the pan with a lid and cook for 4-6 minutes until whites are set to your liking.

Check the eggs and cook a bit longer if you prefer firmer yolks, or remove earlier for runnier ones.

Sprinkle with fresh parsley or cilantro, a drizzle of olive oil, and optional feta crumbles.

Serve immediately from the pan with crusty bread, toast, or warm pita for scooping.