Shakshuka (Eggs Poached in Spiced Pepper-Tomato Sauce)

Method

1. 1

   Sizzle the sliced peppers and onion in olive oil over medium heat until soft and lightly browned at the edges, about 8 minutes.

2. 2

   Stir in the garlic, cumin, paprika and chili flake and cook until fragrant, about 1 minute.

   💡 Let the spices toast in the oil for a few seconds before the tomatoes go in — it wakes up the cumin.

3. 3

   Pour in the crushed tomato, season with salt, and simmer uncovered until thickened into a jammy sauce, 10 minutes.

4. 4

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

5. 5

   Scatter the feta over the top if using, cover the pan, and cook until the whites are just set and the yolks are still soft, 6-8 minutes.

   💡 Check at 6 minutes — carryover heat keeps setting the yolks even off the stove.

6. 6

   Scatter parsley over the top and bring the pan straight to the table with warm pita for scooping.