Silky Shakshuka with Feta 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
• 1,5 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 unit crushed tomatoes (796 ml can)
• 1 tsp red wine vinegar
• 6 unit large eggs
• 0,5 cup feta cheese, crumbled
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Warm 3 tbsp extra-virgin olive oil in a 10-inch cast-iron skillet over medium heat until it shimmers without smoking.

2. 2

   Add the diced onion and bell pepper; sweat for 6-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic, cumin, smoked paprika, and tomato paste; cook 90 seconds until the paste darkens and smells toasty.

4. 4

   Pour in the crushed tomatoes with 1/4 cup water, season with salt and pepper, and simmer for 10-12 minutes until the sauce thickens and coats the back of a spoon.

5. 5

   Splash in the red wine vinegar and taste for seasoning; the sauce should be jammy and slightly tangy.

6. 6

   Using the back of a spoon, make 6 shallow wells in the sauce and crack an egg into each.

7. 7

   Cover the skillet and cook over low heat for 5-7 minutes, until the whites are set at 160°F (71°C) but yolks remain glossy.

8. 8

   Crumble the feta over the top and scatter with chopped parsley and cilantro.

9. 9

   Serve immediately from the skillet with warm crusty bread for dipping.