Shakshuka Recipe

Dice the onion into roughly ½-inch (1cm) pieces, keeping them relatively uniform so they cook evenly. Cut the red bell pepper into similar-sized pieces, removing all seeds and white membranes. Mince the garlic cloves finely, or use a garlic press if you prefer. Chop the fresh parsley and set it aside for garnishing later. If using feta, crumble it into bite-sized pieces and keep it chilled until ready to serve.

Heat the olive oil in your large skillet over medium heat for about 1 minute until it shimmers but doesn't smoke. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and just starting to turn golden at the edges. Add the bell pepper and continue cooking for another 4-5 minutes until it begins to soften. If the vegetables start to brown too quickly, reduce the heat slightly to prevent burning.

Push the vegetables to the sides of the pan to create a small well in the center. Add the minced garlic to the well and cook for 30-45 seconds until fragrant but not browned. Stir in the cumin, paprika, and cayenne pepper, coating the vegetables evenly with the spices. Toast the spices for about 1 minute, stirring constantly, which releases their essential oils and deepens their flavors. Be careful not to let the spices burn, as they can turn bitter very quickly.

Add the tomato paste to the center of the pan and cook it for 1-2 minutes, stirring it into the vegetables gradually. Pour in the crushed tomatoes, using the back of your spoon to scrape up any browned bits from the bottom of the pan. Season with salt, black pepper, and sugar if using (the sugar helps balance the acidity of the tomatoes). Stir everything together thoroughly, making sure the spices are evenly distributed throughout the sauce. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 10-12 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will meld together; if it seems too thick, add a splash of water.

Use the back of your spoon to create 6 small wells in the simmering sauce, spacing them evenly around the pan. Crack each egg into a small bowl first (this prevents shell pieces and gives you more control), then gently slide it into one of the wells. The egg whites should be mostly submerged in the sauce while the yolks sit on top. Cover the skillet with a lid or a large plate to trap the steam. Cook for 5-8 minutes depending on how runny you like your yolks; I prefer mine at 6 minutes for just-set whites with creamy yolks. Don't move the eggs while they're cooking, or you'll break the yolks.

Once the egg whites are set but the yolks are still soft, remove the skillet from heat immediately. Sprinkle the fresh parsley and crumbled feta cheese (if using) over the top. Season with an extra pinch of salt and pepper if needed. Serve directly from the skillet at the table for a beautiful presentation, with plenty of crusty bread on the side for dipping.