Shakshuka – Spicy Tomato & Egg Skillet

1.Heat olive oil in a large skillet over medium heat until shimmering.

2.Add the chopped onion and diced red bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

3.Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4.Pour in the diced tomatoes with their juices. Stir to combine all ingredients and bring the mixture to a simmer.

5.Reduce heat to low and let the tomato sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens slightly. Season with salt and freshly ground black pepper to taste.

6.Using the back of a spoon, make four small wells in the tomato sauce. Crack one egg into each well carefully, ensuring the yolks remain intact.

7.Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook an additional 1-2 minutes.

8.Remove the skillet from heat and sprinkle the crumbled feta cheese evenly over the top.

9.Garnish with chopped fresh parsley before serving.

10.Serve the shakshuka hot, ideally with crusty bread or warm pita to scoop up the sauce and eggs.