Shakshuka

Eggs poached in spiced tomatoes and peppers, brought to the table in the pan.

35 min · Serves 4 · Middle Eastern

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp harissa
• 28 oz crushed tomatoes
• 6 eggs
• 1/3 cup feta, crumbled
• 1/4 cup parsley and cilantro, chopped
• warm pita, to serve

Method

1. Heat the oil in a 12 inch skillet over medium heat. Cook the onion and pepper until very soft and sweet, about 10 minutes.
2. Add the garlic, cumin, paprika and harissa and stir for a minute, then the tomatoes and a pinch of salt. Simmer until thickened, 8 to 10 minutes.
3. Make six wells with a spoon and crack an egg into each. Cover and cook on low until the whites are set and the yolks still runny, 6 to 8 minutes.
4. Scatter with feta and herbs and bring the pan to the table with warm pita.