Shakshuka With Feta

1. Preheat Oven

Start by preheating your oven to 375 degrees Fahrenheit. This will ensure that the oven is ready when the time comes to bake the eggs.

2. Cook Vegetables

Heat the extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced onion and red bell pepper. Cook them slowly for about 20 minutes, stirring occasionally, until they are soft and caramelized.

3. Add Garlic and Spices

Add the thinly sliced garlic to the skillet and cook for 1 to 2 minutes, just until it's fragrant and begins to soften. Then, stir in the ground cumin, sweet paprika, and ground cayenne pepper, cooking for another minute.

4. Add Tomatoes

Pour the coarsely chopped whole plum tomatoes and their juices into the skillet. Season the mixture with kosher salt and black pepper. Let it simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.

5. Stir in Feta

Stir in the crumbled feta cheese, distributing it evenly throughout the tomato mixture.

6. Add and Bake Eggs

Gently crack the eggs into the skillet over the tomato sauce, spacing them evenly. Season the eggs with a bit more salt and pepper. Transfer the skillet to the preheated oven and bake for 7 to 10 minutes, or until the egg whites are just set but the yolks remain runny.

7. Garnish and Serve

Once the eggs are done, remove the skillet from the oven. Sprinkle the shakshuka with chopped cilantro for a fresh, herbal finish. Serve immediately with hot sauce on the side.