Shakshuka

1. Heat olive oil in a large, deep skillet or braiser over medium heat. Add diced onion and sliced bell peppers, sauté for 8-10 minutes until softened. 2. Add minced garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant, stirring constantly. 3. Pour in the canned diced tomatoes (undrained) and add sugar, salt, and black pepper. Stir well. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. 4. Uncover the skillet. Make 6 indentations (wells) in the tomato sauce using the back of a spoon. Carefully crack one egg into each well. 5. Cover the skillet again and continue to cook for 8-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). 6. Remove from heat. Garnish generously with fresh chopped cilantro or parsley. Serve immediately, directly from the skillet, with crusty bread for dipping.