Shakshuka

Dice the onion and bell pepper small; finely chop the garlic and chili.

Heat the olive oil in a deep skillet and sauté the onion and pepper over medium heat until soft.

Add the garlic, chili, cumin and paprika and cook, stirring, for 1 minute until fragrant.

Pour in the tomatoes and crush them with a spoon. Season with salt and pepper and simmer uncovered over low heat until the sauce thickens.

Make 4 wells in the sauce with a spoon and crack an egg into each. Lightly salt the whites.

Cover and cook over low heat until the whites are set but the yolks are still runny. Sprinkle with chopped cilantro and serve right in the pan. Done!

For children, pregnant women or anyone who should avoid runny yolks, keep it covered 3–4 minutes longer until the yolks are fully set.