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  Remove the skin of the fresh tomatoes. (See video)
  800 grams fresh tomatoes (skinless)
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  Dice a quarter of the tomatoes to make a sauce and halve the rest of the tomatoes.
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  Prepare the rest of the vegetables.
  1 red bell pepper, 1 medium onion, 2 Tbsp fresh basil, 2 Tbsp fresh parsley
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  In a pan with high sides (chicken fryer pan), heat oil.
  3 Tbsp olive oil
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  Saute the chopped garlic.
  4 cloves fresh garlic
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  Add the diced onion and saute until caramelized.
  1 medium onion
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  Add the diced red pepper and tomatoes.
  1 red bell pepper, 800 grams fresh tomatoes (skinless)
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  Add the seasoning, tomato paste and water.
  3 tsp Sammy Wong's all-purpose seasoning, 1 tsp ground cumin, 2 tsp tomato paste, ½ cup water
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  Reduce heat and allow the sauce to simmer for 15 minutes with a lid on, allowing the red pepper and tomatoes to soften and the flavors to mix.

Poaching the eggs

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  Poach the eggs directly into the sauce by creating space for each egg in the sauce and cracking the egg into the cavity.
  4 large eggs
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  Cover and simmer on very low heat. Soft poached eggs 3-5 minutes. Medium poached eggs: 5-7 minutes. Hard poached egges 7.5 minutes.
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  Just before serving, add the fresh chopped basil and parsley. Stir to incorporate.
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  Serve shakshuka into individual bowls making sure to remove eggs first to prevent breaking the yolks.
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  Sprinkle with feta cheese. Serve with freshly baked bread or slices grilled with olive oil.