Shakshuka

Instructions

1. Heat the olive oil in a large skillet over medium heat. When it shimmers, add the onions, green peppers, garlic, the spices, and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and simmer about 15 minutes, then uncover and cook a bit longer to reduce and thicken. Taste and adjust seasoning.
3. With a spoon, make 6 well-spaced indentations in the sauce and gently crack an egg into each.
4. Reduce the heat to medium-low, cover, and cook until the whites are set (the yolks can stay runny).
5. Uncover, scatter with parsley and mint, and add more black pepper or red pepper flakes to taste. Serve with warm pita, challah, or crusty bread.