Shakshouka (eggs with spicy tomato sauce)

I first came across this in Israel where people gravitate to restaurants specialising in Shakshouka for lunch and dinner.  Traditionally it was a breakfast dish but it’s delicious any time of the day.

1. Chop the onion and red pepper into a small dice and finely chop the garlic.
    
2. Heat the oil in a large frying pan or saucepan (one with a lid) over a gentle heat and cook the onion and pepper for 5 minutes or until softened.
   
3. Add the garlic and spices (and fresh chilli if using) and continue cooking for a further 2 minutes.
   
4. Next add the chopped tomatoes and continue cooking gently for 5 minutes.
   
5. Taking a spoon, make four depressions in the tomato sauce.  Crack an egg into each one, cover and cook for 5-10 minutes, until the egg white is cooked but the yolk is still runny.
   
6. Sprinkle over some chopped parsley and some salt and freshly ground black pepper and serve with crusty bread.