Shakshouka with Yellow Bell Pepper

Peel the onion and cut into fine wedges. Core the bell pepper and cut into cubes. Peel the garlic and finely chop or press it.

Heat 1 tbsp olive oil in a pan over medium heat. Sauté the onion wedges until translucent, about 2 minutes. Add garlic, cumin, and ground coriander and sauté for about 1 minute until fragrant.

Stir in the smoked paprika briefly, then add the bell pepper cubes and diced tomatoes. Pour in about 250 ml of water, season with salt and pepper. Simmer everything over low heat for about 10 minutes without a lid.