Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp salt
• 6 large eggs
• 1/3 cup crumbled feta
• chopped parsley or cilantro, and crusty bread to serve

Steps

1. Heat the oil in a 12-inch skillet over medium heat. Cook the onion and pepper until soft, about 8 minutes.
2. Stir in the garlic, cumin, paprika and pepper flakes for 1 minute.
3. Add the tomatoes and salt and simmer until slightly thickened, about 10 minutes.
4. Make 6 wells in the sauce and crack an egg into each. Cover and cook on low until the whites are set but the yolks are still soft, 5 to 8 minutes.
5. Top with feta and herbs and serve with bread.

TipThe sauce can be made 2 days ahead. Reheat it in the skillet until bubbling before adding the eggs.