Shakshuka (Middle Eastern Baked Eggs)

Step 1: If baking the eggs, preheat the oven to 180°C/350°F.

Step 2: Heat the oil in a medium cast-iron skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes, until the onion is translucent.

Step 3: Add the red pepper and cook for 1 minute. Add the diced tomato and cook for 2 minutes, until it breaks down and becomes slightly pasty.

Step 4: Add the canned tomatoes, tomato paste, broth, paprika, cumin, salt, and pepper. Mix well to combine.

Step 5: Lower the heat to medium-low and simmer for 5 minutes, until the sauce is just thick enough to make indentations. Keep it saucy rather than letting it cook down to a dry sludge.

Step 6: Make indentations in the sauce and carefully crack the eggs into them. Cook for 1 minute, until the edges of the whites are set.

Tip: Giving the whites a minute to start setting in the sauce helps them cook through in the oven without affecting the yolks.

Step 7: For the oven method, transfer the skillet to the oven and bake for 7 to 12 minutes, until the whites are just set and the yolks are still runny, or to your taste. Alternatively, cover the skillet with a lid and steam on the stovetop for 3 minutes for runny yolks, or simmer uncovered until the eggs are done to your liking.

Step 8: Remove the skillet from the oven or stovetop and serve immediately, scattered with parsley or coriander. Serve with crusty bread or pita.