- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato pastem
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 (14-ounce) cans crushed or diced tomatoes
- 2 to 3 tablespoons chopped cilantro
- 2 to 3
- tablespoons chopped parsley
- Salt and pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta
- Prepare to bake—Preheat oven to 375 degrees F.
- Sauté the aromatics—Heat oil in a large, oven-safe skillet over medium heat. When oil is shimmering, add onion and bell pepper. Sauté, stirring frequently, until onions are translucent, about 5 minutes. Add garlic, tomato paste, cumin, paprika, and cayenne and sauté for another minute or two.
- Simmer the sauce—Stir in the crushed tomatoes, along with the chopped cilantro and parsley. Bring sauce to a simmer, then reduce heat and cook for another 5 minutes.
- Bake the shakshuka—Remove pan from heat. Taste sauce and add salt and pepper as needed. Use a large spoon to make wells for each egg, then crack eggs into wells. Sprinkle eggs with a little salt and pepper. Transfer skillet to pre-heated oven and bake until egg whites are opaque but yolks are still jiggly, about 8 to 10 minutes.
- Serve and enjoy—Scoop an egg (or 2) and sauce into individual bowls and sprinkle with feta. Serve with a side of pita or crusty bread.
Eggs continue to cook after they’re removed from heat so always err on the side of underdone to avoid rubbery results.