Shakshuka is a flavorful breakfast dish originating from North Africa & the Middle East, consisting of poached eggs in a spicy tomato and pepper sauce. It's easy & sure to crowd please! (It can be eaten outside of breakfast, too!)

Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground curry powder
- 1/2 tsp ground coriander
- 1/4 teaspoon harissa or cayenne pepper
- 6 medium tomatoes finely chopped or 1 can (14 oz) crushed tomatoes (I like San Marzano if using can)
- Salt and pepper to taste
- 4-6 large eggs
- Chopped fresh parsley & lots of dill for garnish
- Optional: crumbled feta cheese for serving
- Optional: crusty bread or pita for serving

Instructions:
1. Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
2. Add the minced garlic, paprika, cumin, coriander, turmeric and harissa/cayenne pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until the spices become fragrant.
3. Pour in the tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients.
4. Reduce the heat to medium-low and let the sauce simmer for about 20 minutes, or until it has thickened slightly.
5. Using a spoon, create small wells in the sauce and crack the eggs directly into these wells. This will allow the eggs to cook in the sauce.
6. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
7. Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped parsley & dill.
8. Serve it hot, directly from the skillet, with optional toppings like crumbled feta cheese and bread for dipping. 

Enjoy your homemade Shakshuka!