Shakshuka

Scale the recipe

Ingredients

• Olive oil
  $ per tbsp · prices vary by store
• Yellow onion, diced
  $ per onion · prices vary by store
• Red bell pepper, diced
  $ per pepper · prices vary by store
• Garlic, minced
  $ per clove · prices vary by store
• Crushed tomatoes (one 28-oz can)
  $ per oz · prices vary by store
• Eggs, whole
  $ per egg · prices vary by store
• Feta cheese, crumbled
  $ per oz · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Smoked paprika
  $ per tsp · prices vary by store
• Salt
  $ per tsp · prices vary by store
• Fresh parsley or cilantro, chopped
  $ per tbsp · prices vary by store
• Crusty bread, for serving
  $ per slice · prices vary by store

Steps

1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and diced red bell pepper and cook, stirring occasionally, until softened, 7 to 8 minutes.
2. Stir in the minced garlic, cumin, smoked paprika, and salt. Cook, stirring constantly, for about 1 minute until fragrant.
3. Pour in the crushed tomatoes and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Taste and adjust the salt if needed.
4. Make 6 shallow wells in the sauce with the back of a spoon. Crack one of the into each well.
5. Cover the skillet and cook over low heat until the egg whites are just set and the yolks are still runny, 5 to 8 minutes. Watch the last couple of minutes; carryover heat will keep cooking them.
6. Remove from the heat and scatter over the crumbled feta and chopped parsley. Serve straight from the skillet with the crusty bread for scooping.