In a skillet, where we will also serve the dish, sauté the onion cut into thin slices with olive oil and a little sea salt.

After 5 minutes, add the crushed or finely chopped garlic and sauté it as well, being careful not to burn it.

Now it's time for the red bell pepper. I like to cut it into strips and sauté it like that. Let everything sauté together.

If you like the flavor of sweet paprika, just before adding the crushed tomatoes, is when you should add a teaspoon. Stir carefully to avoid burning.

Add the can of crushed tomatoes, salt, and pepper. Stir and let it cook for 20 minutes over medium-low heat, cover the skillet because it will splatter.

When the tomato is cooked (you'll notice the change in smell), crack the 4 eggs over the sauce, spaced around the skillet, sprinkle a little salt on top, and cover. Let them cook for 5 to 10 minutes. The idea is for the whites to be cooked, but the yolks to remain runny.

At the last moment, sprinkle chopped fresh parsley on top and serve in the same skillet. Delicious!

Pair the Shakshuka with your favorite bread. I recommend a flatbread made with nut flour or some okara crackers. Cheers!

NOTES: The tomato does NOT need sugar. Adjust the spices to your taste. Add the eggs at the last moment so they don't overcook.