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 smoked paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 800 g crushed tomatoes
• 6 unit large eggs
• 0,5 cup feta cheese, crumbled
• 2 tbsp flat-leaf parsley, chopped

Instructions

1. 1

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

2. 2

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

3. 3

   Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and ½ tsp chili flakes; toast 60 seconds until deeply fragrant.

4. 4

   Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to caramelize and deepen the umami.

5. 5

   Pour in one 28-oz can of crushed tomatoes, add ½ tsp salt and a pinch of sugar, and simmer for 10–12 minutes until the sauce thickens enough to coat the back of a spoon.

6. 6

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

7. 7

   Scatter ½ cup crumbled feta between the eggs, cover with a lid, and cook 6–8 minutes until the whites are set but the yolks remain jammy.

8. 8

   Finish with 2 tbsp chopped parsley, a drizzle of olive oil, and a crack of black pepper. Serve directly from the skillet.