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 tbsp sweet paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 6 unit large eggs
• 0,75 cup feta cheese, crumbled
• 0,5 cup fresh parsley and cilantro, chopped

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a 12-inch cast iron skillet over medium heat until it shimmers.

2. 2

   Add 1 diced yellow onion and 1 sliced red bell pepper; sweat 6-8 minutes until soft and translucent.

3. 3

   Stir in 4 minced garlic cloves, 1 tbsp sweet paprika, 1 tsp ground cumin and 1/2 tsp chili flakes; toast 45 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste and cook, stirring, 2 minutes until it darkens and sticks slightly to the pan.

5. 5

   Pour in one 28-oz (796 ml) can of crushed tomatoes and 1/2 cup water; season with 1 tsp salt and simmer 12-15 minutes until thickened and glossy.

6. 6

   Taste and adjust salt; make 6 shallow wells in the sauce with the back of a spoon.

7. 7

   Crack 1 egg into each well, cover the pan and cook on low 6-8 minutes until whites are set but yolks remain runny.

8. 8

   Crumble 3/4 cup feta over the top and finish with a generous handful of chopped parsley and cilantro.

9. 9

   Drizzle with olive oil and serve directly from the pan with crusty bread.