Shakshuka (Eggs Poached in Spiced Tomato Sauce)

A North African and Middle Eastern classic — the eggs gently poach right in a smoky, cumin-spiced tomato sauce, so the whole dish comes together in one pan.

Instructions

1. 1

   Heat the olive oil in a large, deep skillet (12-inch, with a lid) over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden, 7–8 minutes.

2. 2

   Add the garlic and tomato paste and cook, stirring constantly, for 1 minute until the paste darkens slightly and smells fragrant.

3. 3

   Stir in the cumin, sweet paprika, smoked paprika, and cayenne; toast the spices for 30 seconds, stirring, to wake up their flavor.

4. 4

   Add the crushed tomatoes (with their juices) and sugar. Season with salt and pepper.

5. 5

   Simmer uncovered, stirring occasionally, until the sauce thickens to a texture like chunky marinara, about 12–15 minutes. It should hold its shape when you drag a spoon through it — thin sauce will make watery eggs.

6. 6

   Taste and adjust seasoning. Use the back of a spoon to make 6 evenly spaced wells in the sauce.

7. 7

   Crack one egg into each well.

8. 8

   Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, 6–8 minutes (cook longer for firmer yolks).

9. 9

   Remove from heat, sprinkle with the feta and cilantro, and serve immediately, straight from the skillet, with warm bread for scooping.