Step 1

In medium nonstick skillet, heat oil over medium. Add eggplant and bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes, adding a few tablespoonfuls of water if needed to prevent sticking.

Step 2

Stir tomatoes, cumin, salt, and cayenne into vegetables and bring sauce to simmer. With back of spoon, make 2 indentations in sauce. Break 1 egg into each indentation. Cover and cook just until eggs are set, about 4 minutes.

Step 3

Transfer shakshuka to plate. Top with yogurt and cilantro.

Step 4

Per serving: 2 eggs, 1 1⁄2 cups sauce, and 1 tbsp yogurt