One-Skillet Tomato Shakshuka with Feta & Herbs

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 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
• 8 large eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 4 slices crusty bread, for serving

Instructions

1. 1Heat olive oil in a 12-inch cast-iron or heavy skillet over medium heat until it shimmers, about 1 minute. Add the diced onion and red bell pepper and cook, stirring occasionally, until the onion is translucent and the pepper softens, 6 to 8 minutes.
2. 2Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook until fragrant, about 45 seconds, being careful not to let the garlic brown.
3. 3Pour in the crushed tomatoes, then season with kosher salt and black pepper. Bring the sauce to a lively simmer, then reduce heat to medium-low and let it bubble gently, stirring now and then, until slightly thickened, 8 to 10 minutes. Taste and adjust salt if needed.
4. 4Use the back of a spoon to make 8 shallow wells in the sauce. Crack one egg into each well, spacing them evenly so the whites stay mostly separate.
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 and jammy, 6 to 8 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6Remove the skillet from heat. Immediately scatter the crumbled feta over the top so it softens slightly from residual heat.
7. 7Sprinkle generously with chopped parsley and cilantro. Let the shakshuka rest uncovered for 1 minute so the flavors settle.
8. 8Toast or warm the crusty bread slices. Serve straight from the skillet, scooping two eggs with plenty of sauce and feta onto each plate, and pass the bread for dipping.