Shakshuka

In a large skillet, heat olive oil over medium heat. Add the chopped onion, red bell pepper, and crushed garlic. Sauté for about 5 minutes until softened and aromatic.
½ yellow or white onion, 1 tablespoon olive oil, 3 garlic cloves, 1 red bell pepper
Stir in the cumin, smoked paprika, and harissa paste. Let the spices bloom for about 30 seconds to deepen their flavor.
1 teaspoon ground cumin, ½ teaspoon smoked paprika, 1 tablespoon harissa paste
Pour in the canned tomatoes and gently break them up with a spoon or your hands. Season with salt and simmer the mixture uncovered for 10–12 minutes, until the sauce has reduced slightly.
28 oz can whole peeled tomatoes, ½ teaspoon salt
Once thickened, use the back of a spoon to make 4 little wells in the sauce. Carefully crack an egg into each well.
4 eggs
Cover the skillet with a lid and cook for 5–7 minutes, depending on how runny you like your yolks. Check them at 5 minutes for soft centers, or go to 8 for firm.
Once the eggs are set to your liking, remove from heat. Sprinkle with chopped parsley, cilantro, and crumbled feta.
½ cup feta cheese, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh parsley
Serve hot with warm pita or crusty sourdough. Spoon, swipe, and enjoy every bite.
Crusty bread or pita