Tomato Basil Shakshuka with Crumbled Feta

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
• 1/4 tsp crushed red pepper 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 basil leaves, torn
• 4 slices crusty bread, for serving

Instructions

1. 1Heat the 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 red pepper flakes; cook until fragrant, about 45 seconds, being careful not to let the garlic brown.
3. 3Pour in the crushed tomatoes, season with the salt and black pepper, and bring the sauce to a gentle simmer. Reduce heat to medium-low and let it bubble uncovered for 10 to 12 minutes, stirring now and then, until slightly thickened and the flavors meld.
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 don’t run together too much.
5. 5Cover the skillet with a lid and cook over medium-low heat until the egg whites are just set and the yolks are still runny (or cooked to your preference), 6 to 8 minutes. Check at 5 minutes—whites should look opaque and no longer jiggly.
6. 6Remove the skillet from heat. Sprinkle the crumbled feta evenly over the top and scatter the torn basil leaves. Let rest 1 minute so the cheese softens slightly from residual heat.
7. 7Toast or warm the crusty bread slices until golden. Spoon two eggs with plenty of sauce and feta onto each plate and serve immediately with bread for dipping.
8. 8Taste the sauce once more and add salt or chili flakes at the table if desired; the feta already adds salty tang.