Shakshuka

Heat olive oil in a pan and sauté the diced onion and bell pepper until softened.

~5 min

Add the minced garlic, cumin, and paprika, and sauté for 30 seconds until fragrant.

~1 min

Why: Blooming the spices in oil first draws out far more aroma than adding them later.

Add the chopped tomatoes, season with salt and pepper, cover, and simmer gently for 10 minutes to build the sauce.

~10 min

Make small wells in the sauce and crack an egg into each one.

~2 min

Cover and cook over low heat for 5–7 minutes, until the whites are set and the yolks are still runny.

~6 min

Watch out: Lifting the lid too often lets the steam escape and overcooks the yolks — only check once after the 5-minute mark.

Crumble feta cheese on top and sprinkle with parsley to finish.

~1 min