Middle Eastern Shakshuka with Poached Eggs and Pita

In a large skillet or cast-iron pan, heat the olive oil over medium heat. Add the finely chopped red onion and diced red bell pepper, and sauté for 8-10 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and chili flakes (if using), and cook for another 1 minute until fragrant.

Pour in the crushed tomatoes and tomato paste, then add the water. Stir well to combine, season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low and cook uncovered for 15-20 minutes, until the sauce thickens and the flavors meld. Stir occasionally to prevent sticking.

Using a spoon, create 8 small wells in the tomato sauce. Carefully crack one egg into each well. Cover the skillet and cook for another 5-8 minutes, or until the egg whites are set but the yolks are still runny. Check the eggs halfway through cooking if necessary.

Remove the skillet from the heat. Sprinkle with fresh chopped parsley or cilantro. Serve immediately while hot, with fresh pita bread for dipping into the delicious sauce and runny egg yolks.