Shakshouka

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and bell peppers. Sauté until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant.

Pour in the diced tomatoes and their juice. Season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.

Reduce heat to low, cover the skillet, and let the eggs cook for 8-10 minutes or until the whites are set and the yolks are cooked to your liking.

Serve hot with crusty bread or pita on the side