Spicy poached eggs in rich tomato pepper sauce

Heat olive oil in a large skillet or shallow pot over medium heat. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the pepper starts to soften.

Stir in the crushed tomatoes, cumin, smoked paprika, chili flakes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.

Cover the skillet with a lid and continue to simmer on low heat for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness).

Remove from heat, garnish generously with fresh chopped parsley, and serve immediately with warm pita bread or crusty bread.