Spicy Shakshuka with Peppers

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 22g carbs
• 21g fat
• 5g fiber

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Ingredients

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

Instructions

1. 1Core and thinly slice the red and yellow bell peppers into strips. Finely dice the onion, mince the garlic, and thinly slice the fresno chile, keeping some seeds for extra heat if you like it spicy.
2. 2Heat the olive oil in a wide, deep skillet (about 12 inches) over medium heat. Add the onion and cook until soft and lightly golden at the edges, 5 to 6 minutes.
3. 3Add the sliced bell peppers and chile. Cook, stirring occasionally, until the peppers soften and start to caramelize in spots, about 8 to 10 minutes.
4. 4Stir in the garlic, tomato paste, cumin, smoked paprika, sweet paprika, chili flakes, salt, and black pepper. Cook for 1 minute until the paste darkens slightly and the spices bloom.
5. 5Pour in the crushed tomatoes and stir in the sugar. Bring the sauce to a gentle simmer, then lower the heat and cook uncovered for 10 to 12 minutes, stirring now and then, until it thickens and tastes rich and pepper-forward.
6. 6Use a spoon to make eight small wells in the sauce. Crack one egg into each well, keeping the yolks intact.
7. 7Cover the skillet and cook over low heat for 6 to 9 minutes, until the whites are set but the yolks are still soft and jammy. For firmer yolks, give them another 1 to 2 minutes.
8. 8Remove from the heat, scatter feta and chopped herbs over the top, and finish with a drizzle of olive oil if you like. Serve straight from the pan with warm crusty bread for scooping.