Baked Shakshuka with Feta and Fresh Herbs

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit red bell pepper, diced
• 4 unit garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 6 unit large eggs
• 0,75 cup feta cheese, crumbled
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Preheat the oven to 375°F / 190°C.

2. 2

   Warm 3 tbsp extra-virgin olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers without smoking.

3. 3

   Add 1 diced yellow onion and 1 diced red bell pepper; sweat 6–8 minutes until the onions turn translucent and the peppers soften.

4. 4

   Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp Aleppo pepper; toast 45 seconds until fragrant.

5. 5

   Add 2 tbsp tomato paste and cook 2 minutes, stirring, until it darkens to a brick-red colour and caramelizes on the pan.

6. 6

   Pour in one 28-oz (796 ml) can of crushed tomatoes and ¼ cup water; season with 1 tsp salt and simmer 10–12 minutes until glossy and thickened.

7. 7

   Make 6 wells in the sauce with the back of a spoon and crack 1 egg into each. Scatter ¾ cup crumbled feta around the eggs.

8. 8

   Transfer the skillet to the oven and bake 8–10 minutes, until the whites are just set but the yolks still jiggle.

9. 9

   Shower with 3 tbsp chopped parsley and 2 tbsp chopped cilantro; finish with a drizzle of olive oil and a squeeze of lemon.

10. 10

    Serve immediately with warm crusty bread for scooping.