Middle Eastern Spiced Egg and Tomato Skillet

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

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

Pour in the 28-ounce can of crushed tomatoes and 1/2 cup of water. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring the mixture to a gentle 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 using the back of a spoon. Carefully crack one large 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 generously with 1/4 cup of fresh chopped parsley before serving. Serve hot with warm pita bread or crusty bread for dipping.