Shakshuka

Serves 4

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 large (diced) yellow onion
• 1 large (diced) red bell pepper
• 4 (minced) garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 28 oz can crushed tomatoes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/4 cup (chopped) fresh parsley
• 1/4 cup (chopped) fresh cilantro
• 1/3 cup (optional) crumbled feta cheese

Instructions

1. 1Heat olive oil in a large cast-iron or nonstick skillet over medium heat.
2. 2Add diced onion and red bell pepper; cook for 6-8 minutes until softened and lightly browned.
3. 3Stir in minced garlic, cumin, smoked paprika, coriander, and cayenne; cook for 1 minute until fragrant.
4. 4Pour in the crushed tomatoes with their juices. Add salt and black pepper.
5. 5Bring sauce to a simmer, then reduce heat to low and cook uncovered for 10-12 minutes, stirring occasionally, until thickened.
6. 6Taste and adjust seasoning if needed. Use the back of a spoon to make small wells in the sauce.
7. 7Crack one egg into each well. Cover the skillet with a lid.
8. 8Cook covered for 5-8 minutes until egg whites are set but yolks are still runny (or longer for firmer yolks).
9. 9Remove from heat. Sprinkle with chopped parsley, cilantro, and feta if using.
10. 10Serve immediately straight from the pan with warm crusty bread or pita for dipping.