Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, seeded and diced
• 3 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 2 tsp sweet paprika, or 1 tsp smoked paprika
• ¼ tsp red chili flakes, optional
• 1 tbsp tomato paste
• 28 oz can crushed or diced tomatoes, 1 large can (about 800 g)
• ½ tsp fine salt, plus more to taste
• ½ tsp sugar, only if the tomatoes taste sharp
• 6 large eggs
• 2 tbsp chopped fresh parsley or cilantro
• ⅓ cup crumbled feta cheese, optional

Instructions

1. Heat the olive oil in a 10- to 12-inch (25 to 30 cm) skillet over medium heat. Add the onion and red pepper and cook, stirring often, for 6 to 8 minutes, until soft and lightly golden.
2. Add the garlic, cumin, paprika and chili flakes and stir for 30 seconds, until fragrant. Stir in the tomato paste and cook for 1 minute more.
3. Pour in the tomatoes, add the salt and bring to a simmer. Cook uncovered for 8 to 10 minutes, stirring now and then, until the sauce has thickened. Taste and add the sugar and more salt if needed.
4. Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well and season the eggs with a pinch of salt.
5. Reduce the heat to medium-low, cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still runny.
6. Scatter over the herbs and feta, if using, and serve straight from the pan with bread.