Shakshuka

• 6 whole eggs
• 28 oz crushed tomatoes
• 1 whole onion
• 2 whole red bell pepper
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp coriander
• ½ tsp red chili flakes
• 1 tbsp harissa paste
• 100 g feta cheese
• ¼ cup fresh parsley
• 3 tbsp olive oil
• 1 crusty bread (for serving)

How to Make It

1. 1

   Sauté onion and bell peppers in olive oil over medium heat until soft, 8 minutes.

2. 2

   Add garlic, cumin, smoked paprika, coriander, and chili flakes. Cook 1 minute until fragrant.

3. 3

   Add crushed tomatoes, harissa, and a pinch of sugar. Season with salt. Simmer 15 minutes.

4. 4

   Make 6 wells in the sauce. Crack an egg into each well.

5. 5

   Cover and cook 5-7 minutes until whites are just set but yolks are still runny.

6. 6

   Top with crumbled feta, fresh parsley or cilantro, and a drizzle of good olive oil.

7. 7

   Serve immediately with crusty bread or pita for scooping.