Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• fresh cilantro or parsley, for garnish
• crusty bread, for serving

Steps

1. 1

   Heat olive oil in a large deep skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.

2. 2

   Add garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.

3. 3

   Pour in crushed tomatoes, salt, and pepper. Simmer for 10 minutes until sauce thickens slightly.

4. 4

   Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well.

5. 5

   Cover and cook on low for 8-10 minutes until egg whites are set but yolks are still runny.

6. 6

   Scatter crumbled feta and fresh herbs over the top.

7. 7

   Serve straight from the skillet with crusty bread for dipping.