Shakshuka with Bell Pepper

Ingredients

• 4 eggs
• 1 can (28 oz) crushed tomatoes
• 1 Bell Pepper, diced
• 1 onion, diced
• 3 cloves garlic, sliced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ cup crumbled feta
• Handful parsley or cilantro
• Warm bread, for serving

Method

1. Soften the onion and Bell Pepper in olive oil over medium heat until sweet and jammy, 6–8 minutes — patience here is the whole dish.
2. Add garlic, cumin, and paprika; cook 1 minute until fragrant. Pour in the tomatoes, season with salt, and simmer 8–10 minutes until thickened enough to hold a spoon-track.
3. Make four wells and crack an egg into each. Cover and cook 5–7 minutes: whites set, yolks still jiggly.
4. Scatter feta and herbs over the top and bring the whole pan to the table with bread for mopping.