Shakshuka with Feta, Peppers and Warm Pita

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

Instructions

1. 1

   Heat 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 sliced 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, 1/2 tsp smoked paprika, and a pinch of chili flakes; toast 60 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens and caramelizes on the pan bottom.

5. 5

   Pour in one 28 oz (796 ml) can of crushed tomatoes, 1/2 tsp salt, and 1 tsp sugar; simmer uncovered for 10-12 minutes, stirring occasionally, until thickened and jammy.

6. 6

   Taste and adjust seasoning, then use a spoon to make 6 shallow wells in the sauce.

7. 7

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

8. 8

   Scatter 1/2 cup crumbled feta and 3 tbsp chopped fresh cilantro over the top; finish with a drizzle of olive oil and cracked pepper.

9. 9

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