Shakshuka by Serious Eats

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 bell pepper, any color, chopped
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper
• 6-8 large eggs
• 2 tbsp fresh cilantro or parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add garlic, cumin, paprika, and cayenne (if using) and cook until fragrant, about 1 minute.
3. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Make wells in the sauce using a spoon. Crack eggs into the wells, one at a time.
5. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-8 minutes.
6. Garnish with fresh cilantro or parsley and crumbled feta cheese, if desired. Serve immediately.