Bart's Recipes
Cut the half bell pepper into small, equal pieces and finely chop the fresh parsley. Place a sturdy skillet on the heat and let it get nice and hot.
Fry the bell pepper pieces in the pan until they begin to soften. Add the cumin and cook it briefly to release the aromas. Then pour the diced tomatoes into the pan, stir everything together well and let the sauce simmer gently over low heat for a few minutes.
Using a spoon, make three shallow wells in the warm tomato sauce. Carefully crack an egg over each well, keeping the yolks intact. Cover the pan and let the eggs slowly set for approximately eight to ten minutes.
Remove the pan from the heat once the whites are completely white and set. Sprinkle the finely chopped parsley evenly over the dish and serve the shakshuka directly from the warm pan.
