Heat a medium non-stick skillet over medium-high heat for one minute. Add the oil to the hot pan, then add the onion and red bell pepper and saute until the onion is soft and browns around the edges.
Add the garlic, cumin, paprika, chili powder, salt, and pepper (to taste) and saute for one minute or until the garlic is fragrant.
Add the crushed tomatoes and lower the heat to medium. Simmer the sauce for 5-10 minutes, stirring occasionally.
Using the back of a large spoon, make six “wells” inside the sauce. Crack an egg into each well.
Cover and simmer for 4-6 minutes or until the eggs are cooked to your desired level of doneness. I was striving for a nice medium egg, partially set but still runny, which took about five minutes.
Garnish with a drizzle of olive oil, if desired, and top with fresh parsley and cilantro.
Notes
Pan Preference: There are differing opinions on the best kind of pan to use. Some recommend using cast iron pans, but others say cast iron brings out the acidity in this particular dish. I used a nonstick skillet to avoid any controversy.Canned Tomatoes: I used crushed tomatoes because they cook the quickest, but you can also use canned versions of diced tomatoes or whole tomatoes. It may require a little extra simmering time to fully break down the tomatoes. I highly recommend using fire-roasted tomatoes to enhance the flavor, but plain canned tomatoes will work.Spice It Up! Many shakshuka recipes call for harissa paste, which adds a wonderful spiciness to the dish. I didn't include it in my simple recipe because it's hard to find in the US. Trader Joe's carries it on occasion, but it's not labeled gluten-free, even though it doesn't appear to contain any gluten ingredients. If you want to add harissa paste, add 1-2 tablespoons of it when you add the crushed tomatoes. It's spicy, so slowly add it to taste.You may also find dried harissa spice at the grocery store. Add 1/4 teaspoon at a time.Alternatively, you could add 1/2-1 teaspoon of red pepper flakes to spice up your shakshuka as well.Bread: Shakshuka tastes great when served with toasted gluten-free bread, particularly gluten-free pita or naan. I make delicious gluten-free naan.This recipe is naturally gluten-free. All nutrition information is approximate.