Shakshuka

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1. 1Step 1: Sauté the aromatics: Heat the olive oil in a large skillet over medium heat until shimmering. Add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. 2Step 2: Finish the sauce: Add the chopped tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to reduce and thicken the sauce. Taste and adjust seasoning as desired.
3. 3Step 3: Add the eggs: Using a wooden spoon, make 6 wells in the tomato mixture, spaced evenly apart. Gently crack an egg into each well.
4. 4Step 4: Finish the eggs: Reduce the heat to medium-low, cover the skillet, and cook until the egg whites are set.
5. 5Step 5: Garnish and serve: Uncover, sprinkle with fresh parsley and mint, and add more black pepper or red pepper flakes if you like. Serve with warm pita, challah, or crusty bread.