Shakshuka With Feta

Ingredients

• 45ml extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 2g ground cumin
• 2g sweet paprika
• 0.25g ground cayenne, or to taste
• 1 (800g) can whole plum tomatoes with their juices, coarsely chopped
• 2g kosher salt, plus more as needed
• 0.5g black pepper, plus more as needed
• 140g feta, crumbled
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving

Instructions

1. Preheat the oven to 190 °C.
2. Heat the oil in a large skillet over medium-low. Add the onion and bell pepper and cook until very soft, about 20 minutes. Add the garlic and cook until tender, 1 to 2 minutes. Stir in the cumin, paprika and cayenne and cook for 1 minute. Add the tomatoes, 2 g salt and 0.5 g pepper; simmer until thickened, about 10 minutes. Adjust the seasoning and stir in the feta.
3. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
4. Sprinkle with cilantro and serve with hot sauce.