Shakshuka

Ingredients

• Extra-Virgin Olive Oil5 tbsp
• Ground Coriander2 tsp
• Ground Cumin2 tsp
• Smoked Paprika2 tsp
• Caraway Seeds½ tsp
• Large Bell Pepper, finely chopped1
• Yellow Onion, finely chopped1 cup
• Kosher Salt, divided1¼ tsp
• Roma Tomatoes, finely chopped2
• Garlic, coarsely chopped5 cloves
• Jalapeños, finely chopped1 tbsp
• Crushed Tomatoes (can)15 oz
• Large Eggs6
• Cilantro, crumbled feta, breadto serve

Method

1. Bloom the spices. Heat oil in a medium skillet over medium heat. Add coriander, cumin, paprika, and caraway seeds. Cook, stirring frequently, until toasted and fragrant, about 30 seconds.
2. Cook the aromatics. Add bell pepper and onion; season with 1 tsp salt. Cook, stirring occasionally and reducing heat if spices are getting too dark, until onion is lightly golden and pepper is softened, about 10 minutes.
3. Add tomatoes and garlic. Stir in roma tomatoes, garlic, and jalapeños; season with ¼ tsp salt. Cook, stirring occasionally, until tomatoes begin to cook down and garlic is fragrant, about 10 minutes.
4. Add crushed tomatoes. Pour in crushed tomatoes; season with salt if needed. Cook, stirring occasionally, until mixture is thickened, about 8 minutes.
5. Cook the eggs. Reduce heat to medium-low. Use the handle of a wooden spoon to create 6 divots in the sauce. Crack one egg into each divot. Cover the pan with a lid and cook until egg whites are firm but yolks are still runny, 8–10 minutes.
6. Serve. Top with fresh cilantro and crumbled feta. Serve directly from the skillet with toasted country-style bread.