Chorizo Shakshuka

Heat the olive oil in a frying pan over medium heat.
1 tablespoon olive oil
Add the chorizo and fry for 1-2 minutes until slightly crispy. Next, add the onion and red bell pepper and cook for 3 to 4 minutes or until the vegetables have softened to your liking.
4 ounces chorizo
1 medium onion
1 medium red bell pepper
Add the garlic, tomato paste, ground cumin, and smoked paprika and cook for another minute, stirring often.
2 garlic cloves
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
Next stir in the crushed tomatoes together with the salt and pepper and bring to a simmer .
2 cans (14 oz / 400 g) crushed tomatoes
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cover the pan with a lid and cook for 15 minutes until the sauce thickens.
Use the back of the spoon to make five wells into the tomato sauce and crack an egg into each of them.
5 large eggs
Cover again with a lid and cook for 7 to 8 minutes or until the eggs are cooked to your preference.
Top with freshly chopped cilantro or parsley and enjoy immediately .
Fresh cilantro