Mediterranean Shakshuka with Feta and Herbs

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 28 oz can crushed tomatoes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 4 slices crusty sourdough or pita, toasted

Instructions

1. 1Heat olive oil in a 12-inch cast-iron or heavy skillet over medium heat until shimmering, about 1 minute. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 7 to 8 minutes.
2. 2Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook until fragrant, 45 to 60 seconds, being careful not to burn the garlic.
3. 3Pour in the crushed tomatoes, season with kosher salt and black pepper, and stir to combine. Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until slightly thickened and the flavors meld. Taste and adjust salt if needed.
4. 4Using the back of a spoon, make small wells in the sauce. Crack one egg into each well. Sprinkle the crumbled feta evenly over the sauce and the eggs.
5. 5Cover the skillet with a lid and cook over medium-low heat until the egg whites are just set but the yolks are still runny, 6 to 8 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6Remove from heat. Scatter the chopped parsley and cilantro over the top. Let the shakshuka rest uncovered for 1 minute so the residual heat finishes the whites without overcooking the yolks.
7. 7Meanwhile, toast the sourdough or warm the pita until golden and crisp. Cut into thick slices or wedges for dipping.
8. 8Spoon a portion of sauce and 1 to eggs into each shallow bowl, making sure every serving gets plenty of feta and herbs. Serve immediately with the toasted bread on the side for scooping.