Spiced Shakshuka with Feta and 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
• 800 g crushed tomatoes
• 6 unit large eggs
• 0,5 cup feta cheese, crumbled
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Heat 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 for 6-7 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 for 45 seconds until fragrant.

4. 4

   Add 1 tbsp tomato paste and cook, stirring, for 1 minute to caramelize its edges.

5. 5

   Pour in one 28-oz can crushed tomatoes, season with 3/4 tsp salt and simmer for 12-15 minutes, stirring occasionally, until thickened and jammy.

6. 6

   Taste and adjust with a pinch of sugar if sharp; scatter half of the feta into the sauce.

7. 7

   Use the back of a spoon to make 6 wells in the sauce and crack an egg into each.

8. 8

   Cover and reduce heat to low; cook 6-8 minutes until whites are set but yolks remain runny.

9. 9

   Remove from heat, crumble remaining feta over top and shower with chopped cilantro and parsley.

10. 10

    Serve directly from the skillet with warm pita or crusty sourdough for scooping.