Shakshuka

Instructions

1. Sauté the vegetables

   8 min waiting

   • Heat the olive oil in a large lidded skillet over medium heat.
   • Add the onion and yellow peppers, and cook for 5 to 8 minutes until softened.

2. Bloom the spices

   • Add the garlic, cumin, paprika, and cayenne.
   • Cook for 30 seconds, stirring, until fragrant.

3. Simmer the sauce

   1 min hands-on15 min waiting

   • Add the tomatoes, salt, and black pepper.
   • Simmer over low heat, stirring often, for 15 minutes until thickened.

4. Cook the eggs

   2 min hands-on8 min waiting

   • Make 6 wells in the sauce and crack one egg into each well.
   • Cover and cook for 4 to 8 minutes, until the eggs are set.

5. Finish and serve

   2 min hands-on

   • Stir the Greek yogurt with a spoonful of hot sauce off the heat, then swirl it into the pan.
   • Season to taste with salt and black pepper, then top with parsley and feta.
   • Serve with whole wheat bread.
   • Cooking tips:
   • Keep the sauce at a gentle simmer so the eggs cook evenly without overcooking.
   • Tempering the Greek yogurt with hot sauce helps prevent it from curdling when added to the pan.