Shakshuka

• 2 tablespoons extra virgin olive oil

• 1 large yellow onion, chopped

• 1 large red bell pepper, chopped

• 1/4 teaspoon fine sea salt

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1 can (28 ounces) fire-roasted crushed tomatoes

• 2 tablespoons chopped fresh cilantro plus addition cilantro for garnish

• 6 large eggs

• 1/2 cup crumbled feta

• Pita bread, for dipping

Preheat the oven to 375 degrees.

Warm the oil in a large, oven safe skillet over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin and paprika. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat to maintain a gentle simmer, and cook for 5 minutes.

Turn off the heat. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan.l

Using oven mitts transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta and fresh cilantro leaves, if desired. Serve in bowls with pita bread on the side.