Shakshuka – baked eggs in a richly spiced tomato sauce

This Middle Eastern and North African dish of baked eggs in a richly spiced tomato sauce is just like a warm hug. Often eaten for breakfast or brunch in places like Tunisia. This dish also works well as a quick and nutritious mid-week meal.
Ingredients
Serves 4
1 tbsp Olive oil
1 large red onions finely chopped
1 large red pepper finely chopped (can use 2 from a jar of roasted if preferred)
1 can chopped tomatoes (the best quality you can afford)
10 fresh cherry tomatoes (if not in season use another can of tinned)
2 garlic cloves sliced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 pinch chilli flakes
Seasoning
6 eggs
2 tbsp fresh parsley chopped
1 tbsp fresh mint chopped
Method
In a large sauté pan on medium heat add the olive oil followed by the onions and peppers. Allow them to cook down for five to seven minutes. Next add the fresh tomatoes if using, followed by the garlic, all the spices and tinned tomatoes. Stir and season well. Pop a lid on and leave for 15 minutes. Remove the lid and ensure the sauce has sickened slightly. If not cook lid off for another two to three minutes. Now make six indentations in the sauce and break an each egg into each. Reduce the heat to low, pop the lid back on and cook until the eggs are set. Uncover and serve in the pan on the table, adding in the fresh herbs and seasoning at the end.
I like to serve this with some toasted sourdough rubbed all over with a garlic clove and a drizzle of olive oil. But if you prefer, flat breads would work well too.
Nb: If you like a hot Shakshuka then please add in one finely chopped chilli of choice.