Spiced Tomato Shakshuka

Instructions

1. 1Heat olive oil in a 12-inch skillet over medium and sauté diced onion and pepper with a generous pinch of salt for 7–8 minutes until soft.
2. 2Add minced garlic, cumin, and smoked paprika; bloom for 30 seconds until fragrant.
3. 3Pour in crushed tomatoes and 1/4 cup water; simmer 8–10 minutes until thickened and jammy.
4. 4Season aggressively with salt and pepper — the sauce should taste vibrant, not flat.
5. 5Make 6 wells in the sauce and crack an egg into each.
6. 6Cover and cook 5–7 minutes until the whites are set but yolks still jammy.
7. 7Crumble feta over the top, scatter herbs, and serve straight from the pan with bread.