Tomato and Garlic Shakshuka

Warm the olive oil in a large, wide skillet or cast-iron pan over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 7–8 minutes.

Add the minced garlic, paprika, cumin, and cayenne to the pan. Stir constantly for 60 seconds until the spices bloom and the kitchen smells like a spice souk — do not skip this part.

Pour in the canned tomatoes, crushing them with your hand as they go in (or use a potato masher). Add the tomato sauce, remaining salt, and black pepper. Stir everything together and bring to a gentle simmer.

Reduce heat to medium-low and let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens and the oil rises to the surface. This is the sauce doing its job — patience is part of the recipe.

Squeeze in the lemon juice and taste. Adjust salt, spice, or lemon until the sauce hits that perfect balance of sweet, savory, and bright.

Use a large spoon to make 6 shallow wells in the sauce, spacing them evenly. Crack one egg into each well, keeping the yolks intact.

Cover the pan with a lid and cook over medium-low heat for 5–7 minutes, until the whites are just set but the yolks are still runny and glossy. Check at 5 minutes — the eggs keep cooking off the heat.

Remove the lid, scatter the chopped parsley generously over the top, and bring the whole pan to the table.

Serve immediately with toasted white bread on the side for dragging through that glorious, garlicky tomato sauce. Every bite of bread is a chance to honor the sauce — don't waste it.