Shakshuka with Feta and Fresh Herbs

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 smoked paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 6 unit large eggs
• 0,5 cup feta cheese, crumbled
• 2 tbsp fresh parsley and cilantro, chopped

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 6-8 minutes, stirring, until softened and translucent.

3. 3

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

4. 4

   Add 2 tbsp tomato paste and caramelize 2 minutes, stirring, until it turns brick-red and coats the vegetables.

5. 5

   Pour in one 28 oz (796 ml) can of crushed tomatoes, add 1/2 tsp salt and simmer 12-15 minutes until thickened enough to trail a spoon.

6. 6

   Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Season the whites lightly with salt.

7. 7

   Cover and cook 5-7 minutes over low heat until the whites are set but the yolks remain jammy (they'll jiggle slightly when nudged).

8. 8

   Crumble 1/2 cup (75 g) feta on top, scatter 2 tbsp chopped parsley and cilantro, and finish with a drizzle of olive oil.