Egyptian-Style Spiced Eggs and Tomatoes

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Pour in the undrained diced tomatoes and 1/2 cup of water. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld.

Create four small wells in the tomato sauce. Carefully crack one egg into each well.

Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Garnish with fresh chopped parsley and serve immediately with warm pita bread or crusty bread for dipping.