Shakshuka with Feta and Charred Peppers

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit red bell pepper, sliced
• 4 unit garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 796 ml canned crushed tomatoes
• 6 unit large eggs
• 0,75 cup feta cheese, crumbled
• 0,25 cup fresh cilantro, torn

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a 12-inch skillet over medium heat until it shimmers without smoking.

2. 2

   Add 1 diced yellow onion and 1 sliced red bell pepper; sweat 6-7 minutes until the onions turn translucent and the peppers soften.

3. 3

   Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp chili flakes; toast 60 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste and cook 2 minutes, stirring, until it darkens and coats the vegetables.

5. 5

   Pour in one 28 oz (796 ml) can of crushed tomatoes with 1/2 cup (120 ml) water; season with 1 tsp salt and simmer 12-15 minutes until the sauce thickens and a spoon leaves a trail.

6. 6

   Taste and adjust with a pinch of sugar if needed to balance acidity.

7. 7

   Make 6 shallow wells in the sauce with the back of a spoon and crack an egg into each.

8. 8

   Cover and cook over low heat for 6-8 minutes, until the whites are set at 160°F (71°C) but the yolks remain runny.

9. 9

   Scatter 3/4 cup crumbled feta and a handful of torn cilantro over the top.

10. 10

    Finish with a drizzle of olive oil and cracked black pepper; serve straight from the pan with warm pita or crusty bread.