Lightly sauté finely chopped onions.
Add diced bell pepper. When the pepper is soft, add chopped garlic.
Peel the tomatoes, after lowering in boiling water for 30 seconds, cut into cubes and add to the pan. Salt, add spices.
When the mixture boils, make 4 indentations in it and carefully pour one egg into each.
Cook over low heat until eggs are cooked. Each egg is a little salt and pepper.
Serve shakshuku sprinkled with chopped parsley.