Israeli Shakshuka with Feta

Instructions

1. 1

   Heat olive oil in a large 12-inch cast iron or oven-safe skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

2. 2

   Add the red and yellow bell peppers to the skillet and cook, stirring occasionally, until peppers are tender, about 5–6 minutes.

3. 3

   Stir in the minced garlic, tomato paste, cumin, smoked paprika, coriander, and cayenne pepper. Cook until fragrant, about 1 minute.

4. 4

   Pour in the crushed tomatoes and add the sugar, salt, and black pepper. Stir to combine and bring to a simmer. Reduce heat to medium-low and let the sauce cook until slightly thickened, about 8–10 minutes.

5. 5

   Using the back of a spoon, create 6 evenly spaced wells in the tomato sauce. Crack one egg into each well, being careful not to break the yolks.

6. 6

   Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 6–8 minutes for a soft yolk or 10–12 minutes for a firmer yolk.

7. 7

   Remove from heat and scatter the crumbled feta cheese over the top. Garnish generously with fresh parsley and cilantro.

8. 8

   Serve immediately straight from the skillet with warm crusty bread or pita for dipping.