Shakshuka

Method

1. 1
   Sautéing

   Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cook until softened and fragrant, about 5 minutes. The onions should turn translucent and the peppers tender.

   ⏲ 5 min

2. 2
   Sautéing

   Add minced garlic, ground cumin, paprika, and cayenne pepper. Stir constantly for 30 seconds until aromatic, being careful not to burn the garlic.

   ⏲ 30s

3. 3
   Simmering

   Pour in crushed tomatoes and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper. Bring the sauce to a gentle simmer.

   ⏲ 1 min

4. 4
   Simmering

   Reduce heat to low and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The sauce should be rich and slightly reduced.

   ⏲ 15 min

5. 5

   Make small wells in the sauce with a spoon. Crack each egg into a small bowl, then carefully slide each egg into its own well. Season the eggs with a pinch of salt.

6. 6
   Poaching

   Cover the skillet and cook over medium-low heat for 6-8 minutes, until the egg whites are set but the yolks are still runny. The whites should be opaque and the yolks jiggle slightly when the pan is tapped.

   ⏲ 8 min

7. 7

   Remove from heat. Sprinkle crumbled feta cheese and chopped fresh parsley over the top. Serve immediately with warm pita bread for dipping.