Shakshuka with Golden Tomatoes and Goat Cheese

1. Preheat Oven and Sauté Vegetables

Preheat your oven to 375°F. In an oven-safe skillet, warm extra-virgin olive oil over medium-high heat. Add the thinly sliced bell pepper and diced onion, sautéing until softened and slightly caramelized, about 10 minutes.

2. Add Spices

Reduce the heat to medium and incorporate the finely chopped garlic, ground cumin, turmeric, sweet paprika, and a pinch of cayenne pepper. Stir and let the spices bloom for about a minute.

3. Cook Tomatoes

Add the diced yellow tomatoes to the skillet, along with kosher salt and freshly ground black pepper. Cook partially covered for 15 minutes, allowing the sauce to thicken.

4. Add Goat Cheese and Dill

Stir in the mild goat cheese and chopped fresh dill until the cheese is slightly melted and the dill is incorporated.

5. Bake Eggs in Sauce

Gently crack six large eggs into the skillet, evenly spaced. Season the eggs with a pinch of salt and pepper. Bake in the preheated oven for 7 to 10 minutes, until the eggs are just set with runny yolks.

6. Garnish and Serve

Remove the skillet from the oven and garnish with additional dill and fresh chives. Serve immediately with warm pita bread on the side.