Spicy Shakshuka with Peppers

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 8 large eggs
• 2 large red bell peppers
• 1 medium green bell pepper
• 2 jalapeños
• 1 medium yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro or parsley
• for serving crusty bread

Instructions

1. 1Core and thinly slice the red and green bell peppers into strips. Mince the jalapeños (keep some seeds for heat) and finely chop the onion and garlic so the sauce builds deep flavor.
2. 2Heat the olive oil in a wide 12-inch skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft and translucent.
3. 3Add all the sliced bell peppers and jalapeños. Cook 8 to 10 minutes, stirring occasionally, until the peppers collapse, sweeten, and take on light caramelized spots.
4. 4Stir in the garlic, cumin, smoked paprika, chili flakes, salt, and black pepper. Cook 1 minute until the spices bloom and smell warm and toasty.
5. 5Add the tomato paste and cook 30 seconds, then pour in the crushed tomatoes. Bring to a lively simmer, reduce heat to medium-low, and cook uncovered 10 to 12 minutes until the sauce thickens and the oil begins to separate at the edges.
6. 6Taste and adjust seasoning. Using the back of a spoon, make eight small wells in the sauce. Crack one egg into each well so the yolks stay intact.
7. 7Cover the skillet and cook 5 to 8 minutes over low heat until the egg whites are just set and the yolks are still runny (or longer for firmer yolks). Watch closely so the bottoms do not scorch.
8. 8Remove from heat, scatter chopped cilantro or parsley over the top, and rest 2 minutes. Serve straight from the pan with warm crusty bread for scooping up the pepper-rich sauce and soft eggs.