Classic Shakshuka

Steps

1. 1.

   1.

   Soften The Vegetables** Warm the olive oil in a deep skillet over medium heat. Cook the onion and bell pepper for 6 to 7 minutes until soft and lightly golden.

2. 2.

   Bloom The Spices

   Stir in the garlic, cumin, smoked paprika, and chili flakes. Cook about 1 minute until the kitchen smells spicy and warm.

3. 3.

   Simmer The Tomato Sauce

   Pour in the crushed tomatoes, salt, and pepper. Simmer uncovered for 8 to 10 minutes, stirring now and then, until the sauce thickens enough to hold nests for the eggs.

4. 4.

   Make Wells For The Eggs

   Use a spoon to push small wells into the sauce. Crack one egg into each well. Season the tops lightly with a pinch of salt.

5. 5.

   Poach Until Set

   Cover the skillet and cook on low heat for 5 to 7 minutes until the whites are set but yolks are still soft. Check early if you like runnier yolks.

6. 6.

   Finish And Serve

   Scatter parsley and feta over the top. Serve straight from the pan with warm bread.