Ingredients

• 2 tablespoon olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, cut into strips
• 3 clove garlic, minced
• 1 ounce diced tomatoes
• 2 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 eggs
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh cilantro, chopped
• crusty bread

Steps

1. Heat olive oil in a 10-inch nonstick skillet over medium heat for 1 minute until shimmering.
2. Add sliced onion to the skillet and cook, stirring occasionally, for 5 minutes until softened and beginning to caramelize.
3. Add red bell pepper strips and minced garlic to the skillet, stir well, and cook for 3 minutes until garlic is fragrant.
4. Stir in tomato paste and cook for 1 minute to caramelize and concentrate the flavor.
5. Add diced tomatoes (with their juices), smoked paprika, ground cumin, cayenne pepper, salt, and black pepper to the skillet. Stir to combine all ingredients thoroughly.
6. Reduce heat to medium-low and simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly and flavors meld.
7. Using the back of a spoon, gently push the sauce aside to create 4 small wells in the skillet, spacing them evenly.
8. Crack the eggs one at a time and gently slide each into a well. Be careful not to break the yolks.
9. Cover the skillet with a lid (or a baking sheet) and cook on medium-low heat for 5 to 7 minutes until the egg whites are set but yolks remain runny.
10. Remove the skillet from heat and sprinkle crumbled feta cheese and fresh chopped cilantro over the eggs and sauce.
11. Divide the shakshuka between two shallow bowls, ensuring 2 eggs per serving, and serve immediately with warm crusty bread if desired.