Shakshuka with Feta and Herbs

Steps

1. 1

   Warm the olive oil in a 12-inch skillet over medium heat. Add the onion and peppers with a pinch of salt and cook, stirring now and then, until soft and lightly browned.

2. 2

   Stir in the garlic, cumin, smoked paprika and red pepper flakes and cook until fragrant, about 1 minute.

3. 3

   Pour in the crushed tomatoes, season with salt, and simmer until the sauce thickens enough that a spoon dragged through it leaves a trail.

4. 4

   Make six wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over medium-low heat until the whites are completely set and the yolks have thickened, 8 to 10 minutes.

5. 5

   Scatter the feta and herbs over the top and serve straight from the pan.