lively music shakshuka; eggs in tomato sauce 1 medium onion; diced heat a 12 inch 30cm frying pan 1 tbsp olive oil cook for about 5 minutes until the onion begins to soften 1 medium red bell pepper 2 cloves garlic , minced cook bell pepper for 5-7 minutes , over medium heat until softened 2 tbsp (30G) tomato paste 2 cans (14 oz – 400g each) diced tomatoes 1 tsp cumin 1 tsp paprika 1 tsp chili powder chili flakes (to taste) 1 tsp sugar salt freshly ground black pepper allow to simmer over medium heat for 10-15 until it starts to reduce make 6 pockets for the eggs 6 eggs cover the pan and cook for 10-15 minutes or until the eggs are cooked fresh parsley