Shakshuka

🔥 Prep

• Chop the 1 yellow onion into small dice.
• Dice the 1 red bell pepper into ½‑inch pieces.
• Mince the 3 cloves garlic.
• Crumble the 50 g feta cheese.
• Roughly chop the 15 g fresh flat‑leaf parsley.
• Measure out 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp chili powder, 1 tsp salt, 0.5 tsp black pepper, and 60 ml water into separate small bowls.
• Crack the 4 pcs eggs into a small bowl, keeping the yolks intact.

🔥 Cook

• 1. Heat the 30 ml olive oil in a large skillet over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 4–5 minutes until translucent and starting to soften.
• 3. Stir in the diced red bell pepper and cook for 3–4 minutes until it begins to soften.
• 4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
• 5. Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper; toast the spices for 1 minute over medium heat, stirring to coat the vegetables.
• 6. Pour in the 400 g canned crushed tomatoes and the 60 ml water; stir to combine and bring the mixture to a gentle simmer.
• 7. Reduce the heat to low and let the sauce simmer for 8–10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
• 8. Using the back of a spoon, make four small wells in the sauce; carefully pour one cracked egg into each well.
• 9. Cover the skillet and cook the eggs over low heat for 5–7 minutes, or until the whites are set but the yolks are still runny (or longer for firmer yolks).
• 10. Remove the lid, sprinkle the crumbled 50 g feta cheese and chopped parsley over the top, and let the residual heat warm the cheese for 1 minute.

🔥 Serve

• Spoon the hot shakshuka directly from the skillet onto warm plates, ensuring each serving gets a poached egg.
• Serve immediately with the 4 pcs crusty bread on the side for dipping.
• Optionally, drizzle a little extra olive oil and garnish with additional parsley if desired.