Shakshuka

In a large pan, heat olive oil over medium heat, add the chopped bell pepper and onion and cook for five minutes.

Add the paprika, cumin seeds, red chilli powder and garlic and cook for 1 min.

Add chopped tomatoes to the pan and mash it well.

Add salt and simmer the sauce.

Make spaces in between the sauce with a large spoon and crack the eggs one by one into each space.

Cook the eggs covered for 5-8 minutes.

Sprinkle the chopped parsley and coriander leaves and serve.