Shakshuka with Feta, Cumin 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
• 0,5 tsp smoked paprika
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 1 tsp red wine vinegar
• 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 10-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 for 6-7 minutes 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 and 1/2 tsp smoked paprika; toast 45 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste and cook, stirring, for 1 minute to caramelize and deepen its umami flavour.

5. 5

   Pour in one 28 oz (796 ml) can of crushed tomatoes, 1/2 tsp salt and a pinch of sugar; simmer uncovered for 10 minutes until thickened enough to leave a trail behind a spoon.

6. 6

   Taste and adjust with a splash of red wine vinegar to brighten the sauce.

7. 7

   Make 6 shallow wells in the sauce with the back of a spoon and crack an egg into each; season the yolks with salt and pepper.

8. 8

   Cover and cook over low heat for 6-8 minutes, until the whites are just set but yolks remain jammy.

9. 9

   Scatter 1/2 cup crumbled feta and 2 tbsp chopped fresh parsley and cilantro over the top.

10. 10

    Serve straight from the skillet with warm crusty bread for scooping.