Shakshuka

4 to 6 servings

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 1 large onion, halved and thinly sliced

• 1 large red bell pepper, seeded and thinly sliced

• 3 garlic cloves, thinly sliced

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• ⅛ teaspoon ground cayenne, or to taste

• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped

• ¾ teaspoon kosher salt, plus more as needed

• ¼ teaspoon black pepper, plus more as needed

• 5 ounces feta, crumbled (about 1¼ cups)

• 6 large eggs

• Chopped cilantro, for serving

• Hot sauce, for serving (optional)

PREPARATION

1. Step 1 Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

2. Step 2 Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

This is my most favorite recipe from the NY Times.