shakshuka

Shakshuka

1½ tbsp olive oil
½ red bell pepper, sliced thinly
½ yellow onion, diced
½ jalapeno, seeded and diced
¼ bunch of cilantro leaves & tender stems, leaves separated (for serving), and stems, chopped
2 small cloves of garlic, sliced thinly
¾ tsp cumin
½ tsp paprika
Pinch of crushed red pepper flakes, to taste
1 (15 oz) can of whole tomatoes, crushed by hand
Sea salt and freshly cracked pepper, to taste
4 eggs

Heat the olive oil in a cast iron skillet or an ovenproof skillet. Add the bell pepper, onion, and jalapeno and cook, stirring often, for 5-7 minutes, or until tender.
Add the cilantro stems, sliced garlic, cumin, paprika, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the hand-crushed canned tomatoes and their juices to the skillet and turn the heat to low. Season with a bit of sea salt and freshly cracked pepper, to taste, and simmer until the tomatoes have broken down and have slightly thickened, about 10 minutes.
Meanwhile, preheat the oven to 375 degrees.
Taste the tomatoes and re-season them if needed. Use the back of a spoon to make 4 wells about 1-2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
Place the skillet into the oven and bake until the egg whites are just set and the yolks are still soft, about 10-15 minutes. Side Note: The original recipe said to cook for 18-20 minutes but my cast iron skillet had the eggs cooked in 11 minutes.
Remove from the oven and serve immediately with fresh cilantro and feta cheese crumbles sprinkled on top. Enjoy!