Classic Shakshuka

• 6 large eggs
• 28 oz canned crushed tomatoes
• 2, sliced bell pepper
• 1, diced yellow onion
• 3 cloves, minced garlic
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Cook the onion and peppers 8 minutes until soft.
2. Add the garlic, cumin, and paprika; stir for 1 minute until fragrant.
3. Pour in the crushed tomatoes, season with salt, and simmer 10 minutes until thickened.
4. Make six wells in the sauce and crack an egg into each.
5. Cover and cook 6–8 minutes until the whites are set but the yolks are still runny.
6. Scatter with feta and parsley and serve straight from the pan with bread for dipping.

Tips

• Keep the heat gentle once the eggs go in so the sauce does not scorch on the bottom.
• Make the sauce ahead and reheat, then poach the eggs fresh when you are ready to eat.

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