Shakshuka

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Shakshuka

∙300g (1 large) onion, small dice

∙150g (2 medium) bell peppers, small dice

∙50g (10–12 cloves) garlic, minced

∙20g (1-2T) chopped Calabrian chiles

∙40–50g (3–4T) water

∙10g (1T) ground cumin

∙10g (1T) paprika

∙5g (2t) ground coriander

∙3g (½t) ground black pepper

∙5g (1t) salt, plus more as needed

∙10g (2.5t) sugar

∙225g (1 c) tomato sauce or tomato puree

∙1 (28oz / 794g) can whole peeled tomatoes, divided (4-5 diced, rest blended smooth)

∙6–7 large eggs

∙Feta cheese, to taste (about 75–100g / ½–¾c crumbled)

∙Fresh parsley, chopped (handful)

∙Fresh cilantro, chopped (handful)

∙Olive oil, generous amount (at least 6–7T total, divided)

∙Crusty sourdough bread or pita, for serving Instructions

1. Heat a wide, shallow 12-inch pan (nonstick or sauté pan preferred) over medium-high heat. Add a very generous amount of olive oil (5–6T or more).

2. Add diced onion and bell peppers with a pinch of salt. Cook 6–7 minutes, stirring often, until fully softened but not browned.

3. Add garlic and Calabrian chiles. Stir and cook 5 minutes more, adding another splash of oil if needed. The aromatics should be melty and sweet, without raw edge.

4. Add 40–50g (3–4T) water, stir, and simmer until liquid evaporates, about 2–3 minutes. This steams the vegetables, ensuring no crunchy bits remain.

5. Stir in cumin, paprika, coriander, black pepper, salt, and sugar. Fry the spices in the oil with the aromatics about 1 minute until fragrant.

6. Add tomato sauce and prepared whole peeled tomatoes: dice 4–5 tomatoes from the can and return them to the can; blend the rest smooth with an immersion blender. Stir everything into the pan.

7. Bring sauce to a simmer, cover loosely with a lid, and cook over medium heat 10–12 minutes, stirring occasionally, until reduced by about half. Sauce should be jammy and thick enough that a spatula drawn through leaves a trail.

8. Preheat oven to 325°F (165°C). Remove sauce from heat. Check consistency: you should be able to make shallow wells in the sauce that hold their shape.

9. Crack 6–7 eggs into wells in the sauce. Nudge some sauce over edges of the whites. Season each egg lightly with salt.

10. Cover pan with a lid and transfer to oven. Bake 10–15 minutes, checking at 10 minutes. Whites should be mostly set with just a slight jiggle; return to oven 2–3 more minutes if needed. Residual heat will continue cooking.

11. Sprinkle generously with crumbled feta, cover again, and let sit 3 minutes for cheese to soften and whites to finish setting.

12. Garnish with chopped parsley and cilantro, drizzle with olive oil, and scatter over more feta

13. Serve hot with crusty sourdough bread fried in olive oil, or warm pita.