Shakshuka with Feta and Fresh Herbs

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit red onion, diced
• 1 unit red bell pepper, diced
• 4 unit garlic cloves, minced
• 1,5 tsp sweet paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 796 ml whole peeled tomatoes
• 6 unit large eggs
• 0,75 cup crumbled feta
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Heat 3 tbsp olive oil in a 10-inch cast-iron skillet over medium heat until it shimmers without smoking.

2. 2

   Add 1 diced red onion and 1 diced red bell pepper; sauté 8 minutes until softened and edges caramelize.

3. 3

   Stir in 4 minced garlic cloves, 1.5 tsp sweet paprika, 1 tsp ground cumin, and 1/2 tsp chili flakes; toast 60 seconds until fragrant.

4. 4

   Squeeze in 2 tbsp tomato paste and cook 2 minutes until brick red, then pour in 1 can (796 ml) whole peeled tomatoes, crushing them by hand into the pan.

5. 5

   Season with 1/2 tsp salt and 1 tsp sugar; simmer uncovered 12-15 minutes, stirring occasionally, until the sauce thickens enough to hold a spoon trail.

6. 6

   Using a spoon, make 6 shallow wells in the sauce and crack an egg into each, seasoning the whites lightly with salt.

7. 7

   Cover and cook 5-7 minutes, until the whites are just set but the yolks still jiggle when nudged.

8. 8

   Scatter 3/4 cup crumbled feta, 3 tbsp chopped parsley, and a drizzle of olive oil over top. Serve immediately with warm crusty bread.