2 tbsp olive oil
1 medium onion; diced
1 medium red bell pepper; seeded and diced
4 cloves garlic; finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
28 oz whole tomatoes; canned
6 large eggs
salt; to taste
pepper; to taste
feta cheese; or goat cheese, optional
2 tbsp fresh cilantro; chopped, optional
2 tbsp fresh flat leaf parsley; chopped, optional
pita bread; optional
avocado; sliced, optional

1. Heat olive oil in a large saute pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

2. Add garlic and spices and cook an additional minute.

3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Simmer until sauce begins to thicken.

4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 to 8 minutes, or until the eggs are done to your liking.

Crumbled feta or goat cheese on top is delicious addition. You can garnish with chopped cilantro and/or parsley. Traditionally it's served with pita and can also e served with avocado slices.

Note:
Many photos online show Shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.