Shakshuka

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, diced
• 1 red bell pepper, stemmed, seeded and diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Pinch of cayenne pepper (optional)
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 6 large eggs
• 1/4 cup fresh parsley or cilantro leaves
• 1/4 cup crumbled feta cheese
• Pita, for serving

Before you cook

• Dice the onion and the red bell pepper.
• Mince the garlic cloves.
• Have a large skillet with a lid ready over medium heat.

Steps

1. Warm the olive oil in a large lidded skillet over medium heat.
2. Add the onion and bell pepper and cook 5 to 8 minutes until softened.
3. Stir in the garlic, cumin, paprika and cayenne and cook 30 seconds until fragrant.
4. Pour in the crushed tomatoes and season with the salt and black pepper.
5. Lower the heat and simmer 15 minutes, stirring often, until the sauce thickens.
6. Use a spoon to hollow out 6 wells in the sauce.
7. Crack one egg into each well.
8. Cover the skillet and cook 4 to 8 minutes, until the whites are set and the yolks are done to your liking.
9. Season the top with more salt and pepper.
10. Scatter the parsley or cilantro and crumbled feta over the eggs.
11. Serve straight from the pan with warm pita.