Shakshuka with Spiced Lamb and Crumbled Feta

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 onion and 1 diced red bell pepper; sweat for 6-8 minutes until softened and translucent with the edges just beginning to caramelize.

Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika and ½ tsp chili flakes; toast 60 seconds until fragrant.

Push vegetables to one side, add 300 g ground lamb to the empty side and sear undisturbed for 3 minutes to build a deep crust, then break apart and brown fully, about 4 more minutes.

Stir in 2 tbsp tomato paste and cook 90 seconds until it darkens to brick-red: this deepens the umami base.

Pour in a 796 ml can of crushed tomatoes with ¼ cup water, ½ tsp salt and a pinch of sugar; simmer 12-15 minutes until the sauce thickens enough to coat the back of a spoon.

Using the back of a spoon, make 6 wells in the sauce and crack an egg into each. Season the yolks with a pinch of salt.

Cover the skillet, reduce heat to low, and poach 6-8 minutes until whites are set but yolks remain jammy.

Off heat, crumble 100 g feta over top and shower with 3 tbsp chopped cilantro and parsley.

Serve immediately, straight from the pan with torn crusty bread for scooping.