Simmering red bell peppers and scallion greens in a warmly spiced tomato base, this shakshuka is all smoky paprika, cumin, and a gentle kick of cayenne. The sauce cooks down until it's rich and deep in color, ready for eggs to nestle right into shallow wells and gently poach until the whites set and the yolks stay just barely soft. A scatter of fresh parsley finishes it off with a bright, herby lift, and the whole thing goes straight from skillet to table for easy sharing. Built on vegetables, olive-based cooking, and simple pantry spices, it's a natural fit for a Mediterranean-style table. Serve it with warm bread or a scoop of rice for soaking up every bit of sauce, and you've got a satisfying, veggie-forward breakfast or dinner that fits right into a Mediterranean diet routine.
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Heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and diced bell peppers and cook, stirring occasionally, until the peppers are softened and the scallions are wilted, about 7–8 minutes.
Add the cumin, smoked paprika, coriander, and cayenne to the skillet and stir constantly until the spices are fragrant and coat the vegetables, about 1 minute.
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