Shakshuka

Step 1: Heat a deep, large skillet or saute pan on medium heat.

Step 2: Slowly warm olive oil in the pan.

Step 3: Add chopped onion, and saute for a few minutes, until the onion begins to soften. Add garlic, and continue to saute until mixture is fragrant.

Step 4: Add the bell pepper, and saute for 5-7 minutes, over medium heat, until softened.

Step 5: Add tomatoes and tomato paste to pan, and stir until blended.

Step 6: Add spices and sugar, and stir well. Allow mixture to simmer over medium heat for 5-7 minutes, until it starts to reduce. At this point, you can taste the mixture and season to your liking. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka (be careful with the cayenne. It is extremely spicy!).

Step 7: Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce, placing 4-5 eggs around the outer edge, and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Step 8: Cover the pan, and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.

Step 9: Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Step 10: Some people prefer their Shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs, to taste.

Step 11: Garnish with the chopped parsley, if desired.