Quick Shakshuka with Feta and Bell Peppers

Prepare the Base

1. Heat the olive oil in a wide, deep skillet or cast-iron pan over medium heat.
2. Add the diced onion and sliced bell peppers. Sauté for about 6 to 8 minutes, stirring occasionally, until the peppers soften and the onion turns golden and translucent.
3. Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for about 1 minute until fragrant.

Simmer the Sauce

4. Add the tomato paste and stir it through the vegetables for 1 minute.
5. Pour in the canned tomatoes (crush them with a spoon if using whole tomatoes), along with the salt and black pepper. Stir well to combine.
6. Lower the heat to medium-low and let the sauce simmer gently for 8 to 10 minutes until it thickens slightly into a rich, flavorful stew.

Poach the Eggs

7. Use the back of a large spoon to create 4 small wells in the bubbling sauce.
8. Carefully crack an egg directly into each well.
9. Cover the skillet with a lid or a sheet of aluminum foil and let cook over low heat for 5 to 7 minutes, or until the egg whites are just set but the yolks remain soft and runny.

Finish and Serve

10. Remove the lid and take the pan off the heat.
11. Scatter the crumbled feta over the sauce and around the eggs. Garnish with chopped fresh parsley or cilantro.
12. Serve immediately straight from the pan with plenty of warm, crusty bread for dipping.