Prepare the Vegetables: Dice the onion and red bell pepper into small, even pieces. Mince the garlic cloves finely.

Heat the Oil: In a large skillet or frying pan, heat 1 teaspoon of olive oil over medium heat.

Sauté the Vegetables: Add the diced onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and soft. Add the chopped red bell pepper to the skillet and continue to sauté for another 5 minutes until the pepper softens. Stir in the minced garlic and cook for an additional 1 to 2 minutes, being careful not to burn the garlic.

Add the Tomatoes and Spices: Pour the can of diced tomatoes (including the juice) into the skillet. Sprinkle in the ground cumin, salt, and black pepper. Stir well to combine all the ingredients.

Thicken: Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Create Wells for the Eggs: Using a spoon, make four small wells in the tomato mixture, evenly spaced around the skillet.

Add the Eggs: Crack an egg into each well, being careful not to break the yolk.

Finish cooking: Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.

Garnish and Serve: Once the eggs are cooked, remove the skillet from the heat. Garnish with freshly chopped parsley. Serve the Shakshuka hot, directly from the skillet, with crusty bread or pita on the side if desired.