Shakshuka

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (28 oz) crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• Crusty bread for serving

Instructions

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. 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. 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. 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. 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. 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.