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Rinse the kidney beans in a sieve and drain.
Peel and chop the onion and finely chop the garlic.
Wash the bell bell pepper and cut into cubes.
Heat the olive oil in a deep skillet or frying pan and sauté the onion briefly.
Add the bell bell pepper and garlic and sauté for a few minutes.
Add the kidney beans along with the diced tomatoes and all the spices, turn the heat down low and simmer for a while.
Make dimples in the sauce and break the eggs above it. Let solidify in about 6 minutes with the lid on the pan over low heat.
Heat the pita bread. Garnish the shaksuka with some more chopped fresh parsley, if desired.
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