Shakshuka

Method

1. Heat 3-4 tablespoons of extra virgin olive oil in a high-sided pan.
2. Finely chop the red onion and add to the pan; sauté until softened.
3. Chop the red bell pepper into small cubes (remove white pith) and add to the pan.
4. Add 3-4 sliced garlic cloves and cook for about 1 minute.
5. Add 1 heaped tablespoon of tomato paste and stir to melt.
6. Add fresh chopped tomatoes (first one to release liquid, then the rest) and stir.
7. Season with paprika, cumin (about half a teaspoon), and a pinch of salt.
8. Cover the pan and cook for 5 minutes, then uncover and simmer for about 15 minutes until the sauce thickens.
9. Taste and adjust salt if needed.
10. Make four small wells in the sauce. Carefully crack an egg into each well. Sprinkle a pinch of salt on the eggs.
11. Cook until the egg whites are set but the yolks are still runny. (Optional: move the pan to help set the whites, then turn off the heat and let residual heat finish cooking.)
12. Sprinkle with fresh parsley and serve immediately with pita bread.