Shakshuka

Instructions

1. 1

   Heat olive oil in a large 12-inch cast iron skillet or deep sauté pan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

2. 2

   Add the red and green bell peppers to the skillet and cook for another 5 minutes until tender. Stir in the garlic, cumin, sweet paprika, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.

3. 3

   Pour in the crushed tomatoes and stir in the tomato paste, sugar, salt, and black pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Using the back of a spoon, create 6 small wells in the tomato sauce. Crack one egg into each well, being careful not to break the yolks. Season the eggs lightly with salt and pepper.

5. 5

   Cover the skillet with a lid and cook for 5-8 minutes until the egg whites are set but the yolks remain runny, or longer if you prefer firmer yolks.

6. 6

   Remove from heat and immediately sprinkle with crumbled feta cheese, fresh cilantro, and parsley. Serve directly from the skillet with warm crusty bread for dipping.