Shakshuka Eggs in Spiced Tomato Sauce

Method

1. Heat the olive oil in a large deep skillet over medium heat, then add the chopped onion and diced red pepper.

2. Cook the vegetables for 8 to 10 minutes, stirring occasionally, until softened and beginning to caramelize at the edges.

3. Add the minced garlic, paprika, cumin, and cayenne, and cook for 1 minute until the spices are fragrant.

4. Pour in the crushed tomatoes along with the salt and pepper, then stir to combine.

5. Reduce the heat to medium-low and let the sauce simmer for 10 to 12 minutes, stirring now and then, until it thickens noticeably.

6. Taste the sauce and adjust the salt; it should be rich and slightly sweet before you add the eggs.

7. Using the back of a spoon, make 6 shallow wells spaced around the sauce.

8. Crack one egg into a small cup first, then gently slide it into a well; doing this one at a time keeps the yolks intact and evenly placed.

9. Sprinkle the crumbled feta around and between the eggs.

10. Cover the skillet with a lid and cook for 6 to 9 minutes, checking often, until the egg whites are set but the yolks are still soft and jiggly.

11. For firmer yolks, cook a couple of minutes longer, remembering the eggs continue cooking in the hot sauce after you remove the pan from heat.

12. Scatter the fresh cilantro or parsley over the top and serve immediately straight from the skillet with crusty bread for dipping.

Cooking times vary by equipment -- cook to temperature and to taste.