Heat 3 Tbsp olive oil in a large frying pan with 2 cloves garlic (minced).
Add 1 onion (thinly sliced) and cook until translucent.
Cut 2 red peppers into thin strips and add them to the pan.
When the peppers begin to soften, add 1 can tomatoes (diced).
Season with sweet paprika, cumin, fine sea salt, and black pepper (ground).
Simmer gently until the tomato sauce thickens and the peppers are tender.
When the sauce has thickened enough, make one small well for each of the 4 eggs and crack them into them.
Cover the pan and cook until the egg whites are set.
Finish with parsley (chopped) and serve immediately, preferably with bread for dipping.
While not traditionally Maghrebi, I enjoy a little crumbled feta cheese and some za’atar sprinkled over the shakshuka.