Shakshuka with Feta and Charred Peppers

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, sliced
• 2 unit red bell peppers, sliced
• 4 unit garlic cloves, minced
• 1,5 tsp ground cumin
• 1 tsp smoked paprika
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 800 g crushed tomatoes
• 6 unit large eggs
• 0,75 cup feta cheese, crumbled
• 3 tbsp fresh parsley, torn

Instructions

1. 1

   Heat 3 tbsp olive oil in a large cast-iron skillet over medium heat until it shimmers without smoking.

2. 2

   Add sliced onion and bell peppers; sauté 8-10 minutes until the edges caramelize and the onions turn translucent.

3. 3

   Stir in minced garlic, cumin, smoked paprika and chili flakes; toast 60 seconds until fragrant.

4. 4

   Add tomato paste and cook 2 minutes, stirring, to deepen its umami and cook off the raw edge.

5. 5

   Pour in crushed tomatoes with 1/4 cup water, season with salt, and simmer uncovered 12-15 minutes until the sauce thickens and coats a spoon.

6. 6

   Using the back of a spoon, make 6 shallow wells in the sauce and crack an egg into each.

7. 7

   Cover the pan and cook 5-7 minutes over low heat until the whites are set but the yolks remain jammy.

8. 8

   Scatter crumbled feta and torn parsley over top; finish with a drizzle of olive oil and cracked black pepper.

9. 9

   Serve directly from the skillet with warm crusty bread for scooping.