Heat olive oil in a 10-inch skillet over medium heat. prep

Add the diced onion to the skillet and cook, stirring often, until it becomes soft and translucent, about 10 minutes. prep

Add the minced garlic and cook for another minute until fragrant. prep

Stir in the paprika, cumin, red pepper flakes, and cayenne. Then, add the chopped roasted red pepper and canned tomatoes. Stir well. mix

Bring the sauce to a simmer, then reduce the heat to medium-low. Let it cook for 10–15 minutes until the sauce thickens and the flavors meld. mix

Meanwhile, toast the bread slices and rub each with a garlic clove. Drizzle olive oil over the bread and sprinkle with sea salt and black pepper. prep

Once the sauce is ready, reduce the heat to low. Make small wells in the sauce for the eggs. Crack each egg into a shallow dish and carefully slide it into a well. Sprinkle each egg with a pinch of sea salt. assemble

Serve the shakshuka over the toasted bread, garnished with minced cilantro or parsley. finish