Onions and red bell peppers soften in olive oil before garlic, cumin, and both sweet and smoked paprika bloom into a fragrant, deeply spiced base. Crushed tomatoes simmer down with a touch of sugar until the sauce turns thick and glossy, then six eggs nestle right into the pan to poach gently until the whites set and the yolks stay soft and rich. It's a one-skillet breakfast (or dinner) that's short on cleanup and long on flavor, with a smoky, slightly spicy sauce that practically begs to be scooped up. A scatter of fresh parsley on top adds a bright, herby finish before serving straight from the pan. This shakshuka is a solid pick for a gluten free table, letting that bold tomato-pepper sauce and those perfectly cooked eggs take center stage.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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