Cast Iron Shakshuka

Steps

1. 1. Sauté the aromatics

   • Heat 2 tbsp olive oil in a 10-inch cast-iron skillet over medium heat.
   • Add 1 diced onion and 1 diced red bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
   • Add 3 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp coriander, and 1/4 tsp cayenne; cook 1 minute until fragrant.

2. 2. Simmer the sauce

   • Stir in 1 (28-oz) can crushed tomatoes, 1 tbsp tomato paste, 1/2 tsp salt, and 1/4 tsp black pepper.
   • Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce thickens, about 10 minutes.

3. 3. Poach the eggs

   • Make 6 small wells in the sauce with the back of a spoon.
   • Crack 1 egg into each well.
   • Cover the skillet and cook over low heat until egg whites are set but yolks are still runny, 6-8 minutes.

4. 4. Garnish and serve

   • Remove skillet from heat and sprinkle with 1/4 cup crumbled feta and 2 tbsp chopped fresh parsley.
   • Serve directly from the skillet with crusty bread for dipping.