Heat the olive oil in a large sauté pan over medium heat.

Add the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.

Add the chopped garlic, paprika, cumin, and chili powder. Stir continuously and cook for 1 minute until fragrant.

Pour the canned tomatoes and their juices into the pan. Use a spoon to break the tomatoes into smaller pieces.

Season with salt and black pepper to taste.

Bring the mixture to a gentle simmer and cook for 10 to 15 minutes, allowing the sauce to thicken slightly.

Using a spoon, create six small wells in the sauce.

Carefully crack one egg into each well.

Cook for 5 to 8 minutes, or until the eggs reach your preferred doneness. Covering the pan with a lid will help the eggs cook faster.

Remove from heat and garnish generously with fresh cilantro and parsley.

Serve immediately with warm bread, pita, or crusty toast.

This Easy Shakshuka Recipe is best enjoyed fresh while the eggs are perfectly set and the sauce is warm and flavorful.