Shakshuka with Feta, Peppers and Warm Pita

Heat 3 tbsp extra-virgin olive oil in a 12-inch cast-iron skillet over medium heat until it shimmers without smoking.

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.

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.

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

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.

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

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.

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.

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