Traditional Shakshuka with Feta and Fresh Herbs

Heat the olive oil in a large pan over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5–7 minutes, until the onion softens and turns translucent and the pepper starts to take on some color. This is the key base for the sauce's sweetness.

Add the garlic and spices (cumin, smoked paprika, chili). Sauté for 1 minute until the spices become fragrant, being careful not to burn the garlic.

Stir in the tomatoes (along with their juice). If using whole peeled tomatoes, crush them in the pan with a wooden spoon. Reduce the heat and let the sauce simmer gently for 10 minutes, until it thickens and the flavors combine. Season with salt and pepper to taste (be moderate with the salt, as the feta will be salty).

Using the back of a spoon, make 4 to 5 wells ("nests") in the sauce. Carefully crack one egg into each well.

Cover the pan with a lid and cook over low heat for 5–8 minutes. The time depends on how runny you want the yolk. The egg white should be fully set (white), while the yolk remains soft.

Uncover the pan, sprinkle with crumbled feta and fresh parsley (or cilantro). Serve immediately, preferably with a piece of crusty bread for dipping.