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

Instructions

1. 1

   Warm 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, stirring, until the onions turn translucent and the peppers soften.

3. 3

   Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp smoked paprika, and ¼ tsp chili flakes; toast 45 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes to caramelize until it turns brick-red and coats the vegetables.

5. 5

   Pour in one 28 oz (796 ml) can of crushed tomatoes, season with 1 tsp salt and pepper, and simmer 10–12 minutes, stirring occasionally, until the sauce thickens and darkens.

6. 6

   Taste and adjust with a pinch of sugar if the tomatoes are too sharp; the sauce should coat the back of a spoon.

7. 7

   Using the back of a spoon, make 6 shallow wells in the sauce and gently crack 1 egg into each well.

8. 8

   Cover with a lid and reduce heat to low; poach 6–8 minutes, until the whites are set but the yolks remain jammy.

9. 9

   Crumble ½ cup feta over the top, then scatter with 2 tbsp chopped parsley and 2 tbsp chopped cilantro.

10. 10

    Serve immediately from the skillet with crusty bread or warm pita for scooping.