Shakshuka; softly poached eggs in a smokey rich tomato sauce seasoned with essences from the Middle East. A star on the table and one of the easiest dishes you'll ever make, yet one of the most beautiful.
Heat a large heavy-bottomed pan over medium-high heat, add the EVOO and reheat for 30 seconds. Add the diced bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add the smoked paprika, cumin, chili powder, and tomato paste and cook for 3 minutes until the spices release their oils and become fragrant and the paste begins to turn deep red. Toss in the garlic and cook for another minute.
Pour in the hand crushed tomatoes and all of their juices and stir to combine, bring to a simmer and allow the tomato mixture to cook down for 10-15 minutes until it becomes slightly thickened.
Using a large spoon make indentations into the tomato mixture and then crack the eggs into each well.
Add ½ the cilantro and the ½ the goat cheese, cover the pan and cook for 5-8 minutes until or until your eggs reached desired doneness. Eggs will continue to cook after being removed from the heat as a result of carryover cooking. So remove Shakshuka a couple of minutes before the preferred doneness.
Garnish with remaining fresh cilantro and goat cheese and serve as is or with crusty bread or a salad.