Shakshouka (Middle Eastern Stew with Eggs)

Peel the red onion and cut it into wedges. Core and dice the bell pepper. Heat 1 tablespoon of olive oil in a pan, add the onion, and sauté over medium heat for about 2 minutes.

Add the crushed garlic, ground cumin, and ground coriander, then sauté for another 1 minute until fragrant. Then stir in half of the smoked paprika, then add the diced bell pepper and canned tomatoes.

Pour in about 250 ml of water, season with salt and pepper, and cook uncovered over low heat for 10 minutes, until the sauce thickens slightly. Use a pan for cooking.