Traditional Shakshuka

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 6 cloves garlic (finely minced)
• 2 tablespoons harissa paste (adjust to taste)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chile flakes (optional)
• 28 oz canned whole peeled tomatoes (crushed by hand (or use fresh ripe tomatoes in season))
• Salt and pepper (to taste)
• 4 eggs (room temperature)
• 1/3 cup crumbled feta cheese
• 1/4 cup Chopped fresh parsley
• Toasted crusty bread

Instructions

1. 1

   In a large skillet over medium heat, warm the olive oil. Add onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes.

2. 2

   Stir in garlic, harissa, cumin, paprika, and chili flakes (if using). Sauté until fragrant, about 1 minute.

3. 3

   Add crushed tomatoes with their juices. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Let it cook uncovered for 10–15 minutes, stirring occasionally, until thickened slightly.

4. 4

   Make little wells in the sauce and crack an egg into each one. Cover the pan and cook until the whites are just set and yolks are still runny, about 6–8 minutes. (Or bake at 375°F for a slightly more set yolk.)

5. 5

   Sprinkle with feta and parsley. Serve immediately with toast for dipping.