First Step: SAUTÉ THE VEGETABLES

1. Heat the Olive Oil: In a medium-sized skillet or frying pan, heat the olive oil over medium heat.
2. Sauté the Onion and Bell Pepper: Once the oil is hot, add the diced onion and bell pepper to the pan. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
3. Add the Garlic: Add the minced garlic to the pan and cook for another 1-2 minutes, stirring constantly, until the garlic becomes aromatic but not burnt.

Second Step: MAKE THE TOMATO SAUCE

1. Add the Tomatoes: Pour in the can of diced tomatoes with their juice. Stir everything together, making sure to scrape up any browned bits from the bottom of the pan.
2. Season the Sauce: Stir in the cumin, paprika, coriander, cayenne pepper (if using), salt, and black pepper. Taste and adjust the seasonings to your liking. If the sauce tastes too acidic, add the teaspoon of sugar to balance it out.
3. Simmer the Sauce: Let the sauce simmer over low to medium heat for about 10-12 minutes, stirring occasionally. The sauce will thicken and reduce slightly. If it becomes too thick, add a splash of water to thin it out.

Third Step: POACH THE EGGS

1. Make Wells in the Sauce: Once the sauce is thick and flavorful, use a spoon to create two small wells in the sauce, one for each egg. The wells should be deep enough to hold the eggs without them spilling over.
2. Crack the Eggs: Gently crack one egg into a small bowl, being careful not to break the yolk. Carefully slide the egg into one of the wells. Repeat for the second egg. If you’re worried about the eggs spreading too much, you can crack them into separate bowls first to ensure they land in the wells neatly.
3. Cook the Eggs: Cover the skillet with a lid and let the eggs poach in the sauce for 5-6 minutes, or until the egg whites are set but the yolks are still soft and runny. If you prefer your eggs cooked more through, leave them for a few extra minutes.
4. Add Water (Optional): If you prefer your eggs to cook a bit more gently, you can add a tablespoon of water to the pan and cover it again. The steam will help cook the eggs more evenly without overcooking them.

Final Step: GARNISH AND SERVE

1. Garnish the Shakshuka: Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with fresh cilantro and, if desired, a few crumbles of feta cheese for added creaminess.
2. Serve: Serve the Shakshuka hot with slices of crusty bread on the side. The bread is perfect for dipping into the rich tomato sauce and running yolks.
3. Enjoy: Enjoy your Shakshuka with a hot cup of coffee or tea for a satisfying and cozy breakfast or brunch experience.