Shakshuka

Ingredients

Instructions

1. 1

   SAUTÉ THE AROMATICS: Heat the olive oil in a large (12-inch) oven-safe skillet over medium heat until shimmering. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent.

2. 2

   ADD PEPPER AND CONTINUE: Add the diced red bell pepper to the onions. Cook together for another 4-5 minutes, stirring occasionally, until both vegetables are soft but not browned. The pepper should still have a slight bite.

3. 3

   BLOOM THE SPICES: Add the minced garlic, cumin, paprika, and cayenne pepper to the vegetables. Stir constantly for about 1 minute. You'll smell the spices become fragrant - this step releases their essential oils and deepens the flavor of the dish.

4. 4

   SIMMER THE SAUCE: Pour in the crushed tomatoes with their juices. Stir well to combine everything. Bring to a gentle simmer, then reduce heat to medium-low. Let the sauce cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Season with salt and pepper to taste.

5. 5

   CREATE WELLS FOR EGGS: Using the back of a large spoon, make 6 evenly spaced wells (indentations) in the sauce. The wells should go almost to the bottom of the pan. Crack one egg into each well, being careful not to break the yolks.

6. 6

   COOK THE EGGS: Cover the skillet with a lid. Cook over medium-low heat for 5-8 minutes, checking after 5 minutes. The eggs are done when the whites are completely set and opaque, but the yolks are still soft and runny when touched gently. For firmer yolks, cook an additional 2-3 minutes.

7. 7

   GARNISH AND SERVE: Remove from heat. Scatter the chopped fresh parsley and crumbled feta cheese (if using) over the top. Serve immediately, straight from the skillet, with warm gluten-free bread or pita for scooping up the sauce and eggs.