Smoky shakshuka with crumbled feta and cilantro

• 2 tbs extra virgin olive oil
• 1 yellow oniondiced
• 1 red bell pepperdiced
• 4 garlic clovesthinly sliced
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• 1 tbs tomato paste
• 1 can crushed tomatoes400g can
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 6 large large eggs
• 60 g feta cheesecrumbled
• 10 g fresh cilantroroughly chopped

1. 1

   Heat the olive oil in a 30cm (12-inch) skillet over medium heat. 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 vegetables create a silkier sauce.

2. 2

   Push the vegetables to one side and add the sliced garlic, cumin, smoked paprika, and red pepper flakes to the clearing. Stir the spices in the oil for about 30 seconds until incredibly fragrant and slightly darkened, then mix everything together. This quick bloom in oil unlocks way more flavor than just dumping spices into the sauce.

   Tip: Blooming spices directly in oil rather than stirring them into wet sauce intensifies their smoky, toasty aroma.

3. 3

   Add the tomato paste and stir it into the vegetables for about 30 seconds — it should deepen in color and start to caramelize slightly. Pour in the crushed tomatoes, salt, and black pepper. Stir well, bring to a gentle simmer, and let the sauce cook for about 5 minutes until it thickens slightly and the edges start to bubble more slowly.

   Tip: If the sauce looks too thick, add a splash of water — you want it saucy enough that the eggs have liquid to poach in.

4. 4

   Use the back of a spoon to create 6 small wells in the sauce, spacing them evenly. Crack one egg into each well. Season the eggs with a tiny pinch of salt. Cover the skillet with a lid, reduce heat to medium-low, and cook for 4-6 minutes. Check at 4 minutes — you want the whites fully set but the yolks still jiggly and runny when you gently shake the pan.

   Tip: For firmer yolks, go the full 6 minutes. Peeking once at 4 minutes won't hurt — just put the lid back quickly.

5. 5

   Remove the skillet from the heat. Scatter the crumbled feta and chopped cilantro over the top. Let it sit uncovered for 1 minute — the residual heat will slightly soften the feta without melting it completely.

   Tip: The feta adds enough salt on its own, so taste before adding any more.

• skillet (30cm (12-inch) with lid)

Per serving

Nutritional values are estimates only.