Heat the olive oil in your skillet over medium heat until it shimmers, and you can smell the fragrant aroma of the oil.
Add the chopped onion and bell pepper to the skillet. Cook, stirring occasionally, until they soften and start to char slightly, about 8 minutes. The peppers will become tender, and the onion will smell sweet.
Stir in the minced garlic, cumin, and smoked paprika. Cook for about 30 seconds until the mixture becomes fragrant, filling your kitchen with a warm, smoky scent.
Pour in the crushed tomatoes, stirring to combine everything evenly. Let the sauce simmer gently for 10-15 minutes, until it thickens slightly and the oil begins to shimmer on top. It should smell smoky and tangy, with a vibrant red hue.
Create small wells in the sauce using the back of your spoon, then carefully crack the eggs into each well, spacing them out evenly.
Cover the skillet with a lid and cook for 5-7 minutes over low to medium heat, until the whites are just opaque and the yolks remain runny. You’ll hear a gentle bubbling as the eggs cook gently in the flavorful sauce.
Remove the skillet from heat once the eggs are just set. Garnish generously with chopped parsley or cilantro for a fresh, herbal finish.
Serve the shakshuka directly from the skillet with crusty bread or pita for dipping, and enjoy the bubbling, fragrant, and colorful dish while still warm.
