Shakshuka with hummus

¼ cup extra-virgin olive oil, plus more for drizzling

1 small yellow onion, finely chopped (1 cup)

3 garlic cloves, thinly sliced

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon sea salt, plus more for seasoning

One 28-ounce can fire-roasted diced tomatoes

One 12-ounce jar roasted red bell peppers, drained and roughly chopped (1 cup)

4 large eggs

Freshly ground black pepper

1¾ cups creamy hummus

Fresh cilantro leaves, for serving

4 toasted whole-wheat pitas, for serving

In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook 1 minute more. Add coriander, cumin, and salt, and cook, stirring, until fragrant, about 1 minute.

Add the tomatoes and bell peppers, and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.

Reduce heat to medium-low. Using the back of a wooden spoon, create four one-inch-wide wells in tomato sauce. Working one at a time, carefully crack an egg into each well.

Cover skillet and gently simmer until egg whites are set and yolks are still runny, about 8 to 10 minutes.

Season shakshuka with salt and pepper. Set up four shallow bowls and spread ¼ of the hummus in the bottom of each. Top with an egg, shakshuka sauce, and a drizzle of olive oil. Sprinkle over cilantro and serve with pita, for dipping.