Ingredients:

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 800 grams canned diced tomatoes
• Salt and pepper to taste
• 4-6 eggs
• Fresh parsley or cilantro for garnish
• Optional: Crusty bread for serving

Instructions:

1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes soft and translucent.
3. Add the sliced red and green bell peppers to the pan and continue cooking for a few minutes until they start to soften.
4. Stir in the ground cumin, paprika, ground coriander, and chili powder. Cook for another minute to release the aromas of the spices.
5. Pour in the canned diced tomatoes with their juices. Stir well to combine all the ingredients.
6. Season the tomato mixture with salt and pepper to taste. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
7. Create small wells in the tomato sauce and carefully crack the eggs into the wells.
8. Cover the pan with a lid and let the eggs cook in the sauce for about 5-7 minutes, or until the whites are set and the yolks are still slightly runny. Adjust the cooking time if you prefer your eggs more or less cooked.
9. Remove the pan from the heat and garnish the Shakshuka with freshly chopped parsley or cilantro.
10. Serve the Shakshuka hot directly from the pan, accompanied by crusty bread for dipping and sopping up the flavorful tomato sauce.

Note: Shakshuka can be customized by adding other ingredients such as crumbled feta cheese, olives, or chopped herbs like mint or dill. Adjust the level of spiciness by adding more or less chili powder according to your preference. Enjoy the rich and satisfying flavors of Libyan Shakshuka!