Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion — diced
• 1 red bell pepper — diced
• 4 garlic cloves — minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp chili flakes — adjust to taste
• 800 g canned whole tomatoes — crushed by hand
• 6 eggs
• 80 g feta cheese — crumbled, optional
• fresh parsley or cilantro — to garnish
• crusty bread — to serve

Instructions

1. 1

   Heat olive oil in a wide, deep pan over medium heat. Sauté onion and pepper until softened, about 7 minutes.

   Start timer — 7 min
2. 2

   Add garlic, cumin, paprika, and chili flakes. Stir for 1 minute until fragrant.

   Start timer — 1 min
3. 3

   Add tomatoes, crushing them as they go in. Season with salt. Simmer for 10 minutes until sauce thickens.

   Start timer — 10 min
4. 4

   Make 6 wells in the sauce. Crack an egg into each well. Cover and cook on low heat until whites are set but yolks are still runny, about 6–8 minutes.

   Start timer — 7 min
5. 5

   Scatter feta and herbs over the top. Serve directly from the pan with crusty bread.