A rich, simmered tomato sauce built on smoked paprika, cumin, coriander, and a touch of harissa forms the base for this skillet, with softened onion and red bell pepper adding sweetness and body. Eggs are nestled right into the sauce and gently steamed under a lid until the whites set and the yolks reach exactly the doneness you like — silky and runny, or fully cooked through. Fresh cilantro and parsley scattered over the top add a bright, herby finish that cuts through the smoky spice. It's a one-pan meal that comes together mostly on the stovetop, perfect for scooping straight from the skillet with a spoon. This shakshuka-style dish is a great fit for a gluten free table, delivering bold North African flavor without any fuss.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic, smoked paprika, cumin, coriander, and cayenne to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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