Spicy Pepper Shakshuka

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 8 large eggs
• 2 large red bell peppers
• 1 large yellow bell pepper
• 2 fresno or red jalapeño peppers
• 1 can (28 oz) crushed tomatoes
• 1 medium yellow onion
• 4 garlic cloves
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• for serving crusty bread or pita

Instructions

1. 1Core and dice the red and yellow bell peppers into bite-size pieces. Finely chop the fresno or jalapeño peppers (keep some seeds for heat), dice the onion, and mince the garlic.
2. 2Heat the olive oil in a wide 12-inch skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes.
3. 3Add all the diced peppers and cook, stirring now and then, until they soften and start to sweeten, 6 to 8 minutes. The kitchen should smell bright and peppery.
4. 4Stir in the garlic, tomato paste, cumin, smoked paprika, coriander, cayenne, salt, black pepper, and sugar. Cook for 1 minute until the paste darkens slightly and the spices bloom.
5. 5Pour in the crushed tomatoes and bring the sauce to a lively simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce thickens and the peppers are fully tender, 10 to 12 minutes. Taste and adjust salt or heat.
6. 6Use the back of a spoon to make eight small wells in the sauce. Crack one egg into each well, keeping yolks intact. Season the tops of the eggs lightly with salt.
7. 7Cover the skillet and cook until the egg whites are set but the yolks are still runny and jammy, 6 to 8 minutes. For firmer yolks, give them an extra 1 to 2 minutes.
8. 8Remove from heat, scatter feta and chopped parsley over the top, and bring the skillet straight to the table. Serve with warm crusty bread or pita for scooping up the sweet-heat pepper sauce and soft eggs.