Shakshuka

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon fine salt, plus more to taste
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro or parsley
• 4 slices crusty bread, for serving

Instructions

1. Heat 3 tablespoons olive oil in a large, deep skillet (12-inch, with a lid) over medium heat.
2. Add the diced onion and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in the minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and cayenne to taste, and cook for 30 seconds until fragrant, being careful not to let the garlic burn.
4. Pour in the crushed tomatoes, then stir in 1 teaspoon sugar and 1 teaspoon salt.
5. Bring the sauce to a simmer over medium heat, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly and the raw tomato taste mellows.
6. Taste the sauce and adjust salt as needed; it should taste bold since the eggs will mellow it further.
7. Use the back of a spoon to make 6 small wells in the sauce, spaced evenly around the pan.
8. Crack one egg into each well, keeping the yolks intact.
9. Cover the skillet with a lid and cook over medium-low heat for 6 to 9 minutes, until the egg whites are fully set but the yolks are still soft and jammy (cook longer, up to 12 minutes, for firmer yolks).
10. Remove from heat and sprinkle the crumbled feta and chopped cilantro over the top.
11. Serve immediately straight from the skillet with warm crusty bread for scooping.

Nutrition

Calories	320
Protein	16 g
Fat	19 g
Carbs	22 g
Fiber	5 g
Sodium	760 mg

Estimated per serving