Shakshuka

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1. 1Step 1: Heat olive oil in a medium to large skillet over medium heat.
2. 2Step 2: Add the chopped onion, bell pepper, and garlic.
3. 3Step 3: Sauté for 5–7 minutes until the onions become translucent.
4. 4Step 4: Add the diced tomatoes to the pan and cook for 2–3 minutes, allowing the flavors to combine.
5. 5Step 5: Stir in the tomato paste, red pepper paste, heavy cream, cumin, garlic powder, red pepper flakes, salt, and pepper.
6. 6Step 6: Cook for another 5–7 minutes, until the tomatoes soften and the sauce thickens.
7. 7Step 7: Use a spoon to make small pockets in the tomato sauce.
8. 8Step 8: Crack an egg into each pocket.
9. 9Step 9: Season the eggs lightly with salt and pepper.
10. 10Step 10: Cover the skillet with a lid and cook the eggs until they reach your desired doneness.
11. 11Step 11: Turn off the heat and allow the dish to cool for 2–5 minutes.
12. 12Step 12: Sprinkle fresh parsley or cilantro over the shakshuka.
13. 13Step 13: Serve warm with pita bread if desired.