One-Pan Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 whole onion, large, diced
• 1 whole red bell pepper, diced
• 3 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp cayenne, optional
• 800 g canned crushed tomatoes, 28 oz
• salt and black pepper
• 6 whole eggs
• 100 g feta, crumbled
• 1 flat-leaf parsley, handful, chopped

Steps

1. Heat the oil in a large skillet over medium heat. Add the onion and pepper and cook until soft.

   8 min

2. Add the garlic, cumin, paprika, and cayenne; stir until fragrant.

   1 min

3. Pour in the tomatoes, season with salt and pepper, and simmer until slightly thickened.

   10 min

4. Make six wells in the sauce and crack an egg into each. Cover and cook until the whites are set and the yolks still runny.

   7 min

5. Scatter over the feta and parsley.

6. Serve straight from the pan with crusty bread.