Shakshouka

Peel the onion and cut it into wedges. Core the bell pepper and cut it into small cubes. Heat 1 tablespoon of olive oil in a pan, add the chopped onion and sauté for 2 minutes over medium heat. Then add the pressed garlic, cumin, and ground coriander and let it heat through and become fragrant for about 1 minute. Next, add the ground smoked paprika, stir, and add the chopped bell pepper and canned tomatoes. Pour about 250 ml of water into the pan, season with salt and pepper, and cook for 10 minutes uncovered over low heat.

After the specified time, take a spoon, make 3 wells in the mixture in the pan, and crack the eggs into them. Cover the pan with a lid, reduce the heat to low, and cook for another 10–15 minutes. Once the egg whites are set, remove the pan from the heat, sprinkle the shakshouka with chopped coriander, and serve.