Shakshuka

Shakshuka

1 tbsp olive oil

1 medium onion, diced

1 red bell pepper, seeded and diced

4 cloves garlic, minced

2 tsp ground cumin

1 tsp sweet paprika

1/4 tsp cayenne pepper (optional for heat)

1 can (28 oz) whole peeled tomatoes, crushed by hand

6 large eggs

Salt and black pepper to taste

1/4 cup fresh parsley or cilantro, chopped

1/2 cup feta cheese, crumbled (optional)

Sauté the Base: Heat olive oil in a large deep skillet over medium heat. Add the onion and bell pepper. Cook for about 5 minutes until the onion becomes translucent.

Add Aromatics: Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.

Simmer the Sauce: Pour in the crushed tomatoes and their juices. Season with salt and pepper. Reduce heat to low and simmer for 15 minutes until the sauce has thickened.

Poach the Eggs: Use a large spoon to make 6 small wells in the sauce. Carefully crack an egg into each well.

Cook: Cover the skillet with a lid and cook for 5 to 8 minutes. You want the whites to be set but the yolks to remain runny.

Finish: Remove from heat. Sprinkle with crumbled feta and fresh parsley or cilantro.

Serve: Bring the whole skillet to the table and serve immediately with thick slices of warm, crusty bread or pita for scooping.