Shakshuka

Instructions

1. 01

   Heat 2 tablespoons olive oil in a large, deep skillet over medium heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium bell pepper and cook, stirring occasionally, until the onion is translucent and the pepper is softened, 6 to 8 minutes. Add 2 coarsely chopped garlic cloves, 2 tablespoons tomato paste, and 1 teaspoon harissa paste if using. Cook, stirring occasionally, until the tomato paste slightly darkens in color, about 2 minutes.

2. 02

   Add 1 (about 14-ounce) can crushed tomatoes. Add 1/4 cup water to the now-empty can, swirl to loosen any remaining bits of tomato, and pour into the skillet. Add the juice from 1/2 medium lemon, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until combined and simmer until the sauce is thickened slightly and darkened in color, about 10 minutes.

3. 03

   With the back of a large spoon, make 6 wells in the sauce, spacing them evenly apart. Crack 1 large egg into each well (remake the wells as needed if they lose their shape). Season each egg lightly with kosher salt. Cover and cook for 3 to 4 minutes for slightly runny yolks, or 5 to 6 minutes for well-done but still jammy yolks.

4. 04

   Garnish with 2 to 4 tablespoons coarsely chopped fresh cilantro or parsley and 1/4 cup crumbled feta cheese. Serve with fresh pita or crusty bread if desired.

5. 05

   Make ahead: The sauce can be made ahead up to 1 day ahead and refrigerated in an airtight container. Reheat before adding the eggs.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop over low heat.