Step 1

Heat oil in a skillet over medium heat before adding cumin seeds. Toast for a minute or until they begin to bloom and become fragrant.

Step 2

Add minced onion to the pan and sauté until translucent before adding garlic and cooking until fragrant. Next add chopped roasted peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Stir and bring everything to a boil before lowering and covering partially with a lid. Simmer on low for 15 minutes.

Step 3

Using a spoon, create wells in the sauce where the eggs will go. Crack the eggs into the wells one at a time, cover and continue to cook for 5 minutes, or until the eggs are cooked to your desired done-ness.

Step 4

Top the shakshuka with additional fresh herbs and crumbled feta cheese (optional). Serve with crusty bread and enjoy.