1-Getting shakshuka right means starting with fresh ingredients and following a few easy dietary substitutions guide for tweaks if needed. First, heat 2 tablespoons of olive oil over medium heat in a large sauté pan, then add 1 medium diced onion and 1 diced and seeded red bell pepper. Cook them for about 5 minutes until the onion turns translucent, building a solid base for the sauce.

2-Next, stir in 4 finely chopped garlic cloves along with 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder, letting them cook for another minute to release their aromas. This step brings out the spices’ full flavor, making the dish stand out. Pour in 1 can (28 ounces) of whole peeled tomatoes with their juice, breaking them down with a spoon, then season with salt and pepper to taste and bring the sauce to a simmer.

3-Once the sauce is bubbling gently, create small wells in it and crack 6 large eggs into each one. For the best results, use a stainless steel pan instead of cast iron because of the tomatoes’ acidity. Cook the eggs for 5 to 8 minutes until the whites set and the yolks reach your preferred consistency, optionally covering the pan to speed things up. Finally, garnish with small bunches of fresh chopped cilantro and parsley, and serve it hot with pita bread or avocado slices for a complete meal that takes just 30 minutes.