Shakshuka: A Delicious and Easy One-Pan Dish 

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.

Add garlic, cumin, paprika, chili powder, salt, and black pepper and cook for 1 minute more.

 Add crushed tomatoes and water to the skillet and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.

Using a spoon, make 6 wells in the sauce. Crack an egg into each well and season with salt and pepper.

Cover the skillet and cook over low heat for 5-7 minutes, or until the eggs are cooked to your liking.

 Sprinkle with parsley and cilantro and serve immediately.

 For a richer flavor, use homemade tomato sauce instead of canned.

 If you like your eggs spicy, add a splash of hot sauce to the sauce.

 Serve shakshuka with crusty bread, pita bread, or tortillas for dipping.

 To make shakshuka in the oven, preheat the oven to 375 degrees F. Once the eggs are added to the sauce, transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are cooked to your liking.