Israeli Shakshuka with Feta

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 large eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• Crusty bread or pita, for serving

Instructions

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. Add the red and yellow bell peppers to the skillet and cook, stirring occasionally, until peppers are tender, about 5–6 minutes.
3. Stir in the minced garlic, tomato paste, cumin, smoked paprika, coriander, and cayenne pepper. Cook until fragrant, about 1 minute.
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. 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. 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. Remove from heat and scatter the crumbled feta cheese over the top. Garnish generously with fresh parsley and cilantro.
8. Serve immediately straight from the skillet with warm crusty bread or pita for dipping.