Chop the garlic, onions, tomatoes and peppers fine.
Heat olive oil in a flat-bottomed frying pan and add the garlic when hot. Stir-fry the garlic for about 30 seconds and add the onions and peppers1. Cook these until the onions are shiny and translucent.
Add chopped tomatoes and a pinch of salt to the onion mix; cover with a lid and simmer for 4 – 5 mins.
Once the tomatoes have softened, add half a tsp of Smoked paprika2, a tsp of Ras-al-hanout3 spice mix and half a tsp of dried dill. Stir well, pop the lid back on, and allow to simmer for an additional 2 – 3 mins. You could also add a third of a cup of water to the tomatoes at this point, if you feel the mixture is getting a bit dry. We are looking for a thick, semi-gravy consistency.
Make small wells in the tomato mixture and crack an egg into each well. Top the eggs with salt and pepper, cover and allow to simmer for 2 – 3 minutes. Turn the heat off, but keep the lid on for an additional 5 mins to allow the eggs to poach in the residual heat.
After about 5 mins, when the egg whites have set firm, top the dish with fresh, chopped coriander and a final drizzle of extra virgin olive oil.
Serve the Shakshuka right out of the frying pan. It goes great with any kind of bread. My go to is whole wheat bread with a nice firm crust; just soaks up all that tomato-y goodness so well!