Shakshuka Egg Skillet

Dice onion and bell pepper into 1/4-inch pieces. Mince garlic. If using fresh spinach, roughly chop. Crack eggs into individual bowls.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 4 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add paprika and cumin; stir to coat. Cook for 1 minute to bloom the spices.

Pour in canned tomatoes with their juices. Add diced bell pepper, salt, and black pepper. Stir well and bring to a gentle simmer.

Simmer uncovered for 8–10 minutes, stirring occasionally, until sauce thickens slightly and vegetables soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Make 6 shallow wells in the sauce using the back of a spoon, spacing them evenly.

Gently slide one egg into each well. Cover the skillet with a lid or foil.

Reduce heat to medium-low and cook covered for 6–8 minutes, until egg whites are set but yolks remain runny (or cook longer for firmer yolks).

Remove from heat. Scatter fresh parsley over the top if desired. Serve directly in the skillet or transfer to a serving dish.

Tear pita bread into pieces and serve alongside for dipping into the sauce and scooping egg, or omit for a grain-free meal.