Skillet shakshuka with feta and cumin

• 2 tbs olive oil
• 1 yellow oniondiced
• 1 red bell pepperdiced
• 3 garlic clovescloves, minced
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp red pepper flakes
• 1 can canned crushed tomatoes400g can
• 1 tbs tomato paste
• ¾ tsp kosher salt
• ¼ tsp black pepperfreshly ground
• 4 large large eggs
• 40 g feta cheesecrumbled
• 2 tbs fresh parsleyroughly chopped

1. 1

   Heat the olive oil in a 25cm (10-inch) skillet over medium heat until it shimmers, about 1 minute. Add the diced onion and red bell pepper with a pinch of the salt. Cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

   Tip: Don't rush this step — properly softened aromatics give the sauce its silky body.

2. 2

   Push the vegetables to the edges and add the minced garlic, cumin, smoked paprika, and red pepper flakes to the center of the skillet. Stir them in the oil for about 30 seconds until incredibly fragrant — you'll smell the cumin bloom.

   Tip: Toasting spices directly in oil deepens their flavor dramatically. Keep stirring so they don't burn.

3. 3

   Add the crushed tomatoes, tomato paste, remaining salt, and black pepper. Stir everything together and bring to a gentle simmer. Let it cook, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 5 minutes. Taste and adjust salt if needed.

   Tip: You want the sauce thick enough that a spoon dragged through it leaves a brief trail before closing.

4. 4

   Use the back of a spoon to create 4 evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs with a tiny pinch of salt, then cover the skillet with a lid (or a sheet pan works in a pinch). Reduce heat to medium-low and cook until the whites are fully set but the yolks are still jiggly and runny, about 4-6 minutes.

   Tip: Check at 4 minutes — the residual heat will keep cooking the eggs after you remove the lid. If you prefer firmer yolks, go the full 6 minutes.

5. 5

   Remove the lid and scatter the crumbled feta and chopped parsley over the top. Let the feta warm for about 30 seconds from the residual heat. Serve straight from the skillet.

   Tip: Leftovers reheat well in the microwave at 50% power for 1-2 minutes, though the yolks will firm up. The sauce base (without eggs) keeps in the fridge for up to 3 days — just reheat and poach fresh eggs.

• skillet (25cm (10-inch))
• cutting board
• chef's knife
• wooden spoon
• lid or sheet pan (to fit 25cm skillet)

Per serving

Nutritional values are estimates only.