Shakshuka

Ingredients

• ●2 tablespoons olive oil
• ●1 large onion, diced
• ●1 red bell pepper, diced
• ●4 cloves garlic, sliced
• ●1 teaspoon cumin seeds (or ground cumin)
• ●1 teaspoon smoked paprika
• ●½ teaspoon ground coriander
• ●¼ teaspoon cayenne pepper (adjust to taste)
• ●1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand
• ●1 tablespoon tomato paste
• ●1 teaspoon sugar
• ●Salt and black pepper to taste
• ●6 large eggs
• ●½ cup (75 g) crumbled feta cheese
• ●2 tablespoons chopped fresh cilantro or flat-leaf parsley
• ●Crusty bread or pita, for serving

Method

1. **Build the base.** Heat olive oil in a large, deep skillet (ideally cast iron or one with a lid) over medium heat. Add the onion and bell pepper with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until very soft and beginning to caramelize at the edges.
2. **Add aromatics and spices.** Add the garlic, cumin seeds, paprika, coriander, and cayenne. Stir constantly for 1 minute until fragrant — you'll feel the spices bloom.
3. **Add the tomatoes.** Pour in the crushed tomatoes and tomato paste. Stir in the sugar. Season with salt and pepper. Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate on the surface. Taste and adjust seasoning — it should be slightly sweeter than you think, because the eggs will balance it.
4. **Make the wells.** Using the back of a spoon, create 6 evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper.
5. **Cover and cook.** Reduce heat to medium-low. Cover the pan and cook for 5-8 minutes, depending on how you like your eggs. For runny yolks (the way it should be), check at 5 minutes — the whites should be set but the yolks still jiggle.
6. **Finish and serve.** Remove from heat. Scatter feta and fresh herbs over the top. Bring the whole skillet to the table with warm crusty bread on the side. Everyone eats directly from the pan.
7. *Storage:** Best eaten immediately — the eggs continue cooking as the pan retains heat. Leftover sauce (without eggs) keeps refrigerated for 5 days and freezes for 2 months. Make the sauce in advance and poach eggs fresh when ready to eat.