Shakshuka [0000854] Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 1 red bell pepper, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground paprika 1/2 teaspoon ground cayenne pepper (adjust to your spice preference) 1 can (28 ounces) crushed tomatoes 4-6 large eggs Salt and pepper to taste Fresh parsley, chopped, for garnish (optional) Instructions: Heat the olive oil in a large, deep skillet over medium heat. Add the finely chopped onion and diced red bell pepper to the skillet. Sauté for 5-7 minutes, or until they become soft and the onion turns translucent. Stir in the minced garlic, ground cumin, ground paprika, and ground cayenne pepper. Cook for an additional 1-2 minutes until the spices become fragrant. Pour in the can of crushed tomatoes and season with salt and pepper to taste. Simmer the sauce for about 10-15 minutes, or until it thickens. Using a spoon, create small wells or indentations in the tomato sauce for each egg. Carefully crack each egg into an indentation in the sauce. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set, but the yolks are still runny. Adjust the cooking time for your preferred egg doneness. Remove the skillet from heat, garnish the shakshuka with chopped fresh parsley, and serve it directly from the skillet. Enjoy your gluten-free Middle Eastern shakshuka! This gluten-free Middle Eastern shakshuka is a flavorful and comforting dish that's perfect for breakfast, brunch, or even dinner. Serve it with gluten-free bread or pita for a complete meal.