Classic Shakshuka with Spiced Tomatoes & Baked Eggs

Ingredients

• 2 tbsp extra-virgin olive oil

  divided

• 1 medium onion yellow onion

  finely diced

• 1 medium red bell pepper red bell pepper

  seeded and finely diced

• 4 cloves garlic

  finely chopped

• 2 tbsp tomato paste

  cooked until slightly darkened

• 2 tsp sweet paprika

  preferably smoked paprika for extra depth

• 1 tsp ground cumin

  freshly ground if possible

• 0.25 tsp cayenne pepper

  adjust slightly for desired heat

• 28 oz whole peeled tomatoes

  crushed by hand or with a wooden spoon

• 0.75 tsp kosher salt

  divided

• 8 large eggs large eggs

  cracked into small cups before adding

• 3 oz feta cheese

  crumbled

• 0.25 bunch fresh parsley

  leaves and tender stems finely chopped

Instructions

1. Heat the oven to 375°F. Set a 12-inch oven-safe skillet near the stove, and have the chopped onion, pepper, and garlic ready.
2. Heat 1 tbsp olive oil in the skillet over medium heat. Add the onion and bell pepper with 0.5 tsp kosher salt and cook for 7 to 8 minutes, stirring occasionally, until softened and lightly golden at the edges.
3. Stir in the remaining 1 tbsp olive oil and the garlic, tomato paste, paprika, cumin, and cayenne. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
4. Add the tomatoes, crushing them with a wooden spoon, and the remaining 0.25 tsp salt. Bring to a steady simmer over medium-high heat, then reduce to medium-low and cook uncovered for 15 minutes, stirring occasionally, until thick enough that a spoon leaves a brief trail.
5. Make 8 wide wells in the sauce and crack an egg into each one. Transfer the skillet to the oven and bake for 8 to 11 minutes, until the whites are set and the yolks still jiggle when the pan is gently shaken.
6. Scatter the feta and parsley over the shakshuka and let it stand for 2 minutes so the eggs finish setting. Serve immediately from the skillet, spooning sauce and an egg onto each plate.

Make it part of your week.