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 smoked paprika
• 1 tsp ground cumin
• 0,5 tsp chili flakes
• 1 tbsp tomato paste
• 796 ml crushed tomatoes
• 5 unit large eggs
• 0,5 cup feta cheese, crumbled
• 0,25 cup fresh parsley and cilantro, chopped
• 0,75 tsp fine sea salt

Instructions

1. 1

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

2. 2

   Add 1 diced onion and 1 diced red bell pepper; sweat 6-8 minutes until softened and translucent.

3. 3

   Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp chili flakes; toast 45 seconds until fragrant.

4. 4

   Add 1 tbsp tomato paste and cook 1 minute, stirring, until it darkens and coats the vegetables.

5. 5

   Pour in a 28 oz (796 ml) can of crushed tomatoes; season with 3/4 tsp salt and simmer, stirring occasionally, until thickened and jammy, about 12 minutes.

6. 6

   Taste and adjust seasoning : the sauce should be bold and slightly sweet.

7. 7

   Make 5 shallow wells in the sauce with the back of a spoon; crack an egg into each well.

8. 8

   Cover the skillet and cook over low heat 6-8 minutes, until whites are set but yolks remain runny.

9. 9

   Scatter 1/2 cup crumbled feta over the top and drizzle with a little more olive oil.

10. 10

    Shower generously with chopped fresh parsley and cilantro; serve straight from the pan with warm pita or crusty sourdough.