Shakshuka

Instructions

1. Sauté the vegetables
   Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Create the tomato sauce
   Add the paprika, cumin, and red pepper flakes to the vegetables and stir for 30 seconds to bloom the spices. Pour in the crushed tomatoes with their juices, add salt and pepper, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
3. Cook the eggs
   Make 6 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-8 minutes. If you prefer firmer yolks, cook for a few minutes longer.
4. Garnish and serve
   Remove the skillet from heat. Sprinkle the crumbled feta cheese over the dish and garnish with chopped parsley. Serve immediately straight from the skillet with warm pita bread or crusty bread for dipping into the sauce and runny egg yolks.
5. Customize to taste
   For a spicier version, add more red pepper flakes or a diced jalapeño with the bell peppers. For a greener shakshuka, stir in 2 cups of fresh spinach leaves just before adding the eggs and let wilt into the sauce.
6. Prepare for serving
   If serving for a brunch gathering, you can prepare the tomato sauce ahead of time and reheat it before adding the eggs. This ensures a quick final cooking time when guests are ready to eat.