Shakshuka with Goat Cheese

Heat the rapeseed oil in a large pan and sauté the finely chopped red onion until translucent. Add the crushed garlic, diced bell pepper, and ground cumin, then sauté until fragrant.

Pour in the peeled canned tomatoes and season with sweet and hot paprika, salt, and pepper. Reduce the heat and let it simmer for about 8-10 minutes until the sauce thickens slightly.

Using the back of a spoon, make small indentations in the sauce and carefully crack the eggs into them. Cover the pan and cook for another 5 minutes, until the egg whites are set but the yolks are still runny.