Spiced 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 tsp ground cumin
• 1 tsp sweet paprika
• 0,5 tsp smoked paprika
• 1 tbsp tomato paste
• 796 ml canned crushed tomatoes
• 6 unit large eggs
• 0,5 cup feta cheese, crumbled
• 2 tbsp fresh parsley and 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 1 diced yellow onion and 1 diced red bell pepper; sweat 6-7 minutes, stirring, 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 45 seconds until fragrant.

4. 4

   Squeeze in 1 tbsp tomato paste and cook 1 minute to caramelize and deepen its umami.

5. 5

   Pour in one 28 oz (796 ml) can crushed tomatoes with 1/4 cup water; season with 1 tsp salt and a pinch of sugar.

6. 6

   Simmer uncovered 12-15 minutes, stirring occasionally, until the sauce thickens and a spoon leaves a trail on the bottom of the pan.

7. 7

   Make 6 shallow wells in the sauce and crack 1 egg into each. Cover and cook over low heat 6-8 minutes until whites are just set but yolks remain runny.

8. 8

   Scatter 1/2 cup crumbled feta and 2 tbsp chopped parsley and cilantro over top.

9. 9

   Finish with a drizzle of olive oil and cracked black pepper.

10. 10

    Serve immediately with warm crusty bread or pita for scooping.