Shakshuka

Instructions

1. Heat Siracusana Zaituna in a large, deep skillet over medium heat until shimmering.
2. Add the diced onion and bell pepper and sauté, stirring occasionally, for about 6 minutes, until softened and starting to turn golden at the edges.
3. Stir in the garlic, cumin, and paprika, and cook about 1 minute, just until fragrant, don't let the garlic brown.
4. Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer uncovered for 10 minutes, stirring occasionally, until it thickens slightly and the raw tomato taste cooks out.
5. Use the back of a spoon to make six small wells in the sauce, spacing them evenly, and crack an egg into each well.
6. Cover the skillet and cook 6 to 8 minutes, until the egg whites are fully set but the yolks are still soft and runny, check at the 6-minute mark since egg size affects timing.
7. Remove from heat, finish with a generous drizzle of Siracusana Zaituna and a scatter of fresh parsley, and serve straight from the pan with warm crusty bread for scooping.