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 tbsp sweet paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 800 g crushed tomatoes
• 6 unit large eggs
• 150 g feta cheese
• 3 tbsp fresh cilantro and parsley, chopped

Instructions

1. 1

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

2. 2

   Add 1 sliced onion and 2 sliced red bell peppers; sweat for 8-10 minutes, stirring occasionally, until soft and lightly caramelized at the edges.

3. 3

   Stir in 4 minced garlic cloves, 1 tbsp sweet paprika, 1 tsp ground cumin and ½ tsp chili flakes; toast for 60 seconds until intensely fragrant.

4. 4

   Squeeze in 2 tbsp tomato paste and cook for 2 minutes, stirring, until it darkens to a brick-red colour : this builds deep umami.

5. 5

   Pour in one 28-oz can of crushed tomatoes, season with 1 tsp salt and ½ tsp sugar, and simmer for 12-15 minutes until the sauce thickens enough to coat a spoon.

6. 6

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

7. 7

   Crumble 150 g feta between and around the eggs, cover the skillet, and cook on low for 5-7 minutes until the whites are set but the yolks still jiggle.

8. 8

   Remove from the heat, scatter with chopped cilantro and parsley, and finish with a drizzle of olive oil and a pinch of flaky salt.