Smoky Shakshuka with Feta and Herbed Yogurt

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 smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 2 cup crushed tomatoes
• 4 unit large eggs
• 0,5 cup feta cheese, crumbled
• 0,5 cup plain Greek yogurt
• 3 tbsp fresh dill and parsley, chopped
• 1 tsp lemon juice

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 red bell pepper with a pinch of salt; sweat for 6-7 minutes until the onions turn translucent and the peppers soften.

3. 3

   Stir in the minced garlic, sweet paprika, smoked paprika, and cumin; toast for 45 seconds until deeply fragrant.

4. 4

   Add the tomato paste and cook, stirring, for 1 minute to caramelize and deepen its colour.

5. 5

   Pour in the crushed tomatoes with 2 tbsp water; simmer over medium-low for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

6. 6

   Taste and season with salt, black pepper, and a pinch of sugar if needed to balance the acidity.

7. 7

   Using the back of a spoon, make 4 shallow wells in the sauce and crack an egg into each. Cover the skillet and cook for 5-7 minutes at 350°F equivalent stovetop heat, until the whites are set but the yolks remain jammy.

8. 8

   Meanwhile, whisk the Greek yogurt with chopped dill and a squeeze of lemon juice; season with salt.

9. 9

   Scatter crumbled feta and torn parsley over the shakshuka, drizzle with a final thread of olive oil, and dollop with herbed yogurt.

10. 10

    Serve immediately with warm crusty bread for scooping.