The Ultimate Organic Shakshuka

1. Prep: Finely dice the onion and red bell pepper. Mince the garlic or pass it through a press. (If using fresh tomatoes, blanch them, peel the skin, and dice them as well).

2. Sauté: Heat the olive oil in a large, wide skillet. Add the onion and bell pepper. Sauté over medium heat for about 5–7 minutes until the vegetables are softened and slightly caramelized.

3. Aromatics: Stir in the garlic, cumin, smoked paprika, and chili flakes. Sauté for about 1 minute, stirring constantly. The spices should release their full aroma, but be careful not to burn the garlic, as it will turn bitter.

4. Simmer: Pour in the tomatoes. Season with salt and pepper. Reduce the heat and simmer the sauce uncovered for about 10–15 minutes. The sauce should thicken significantly as the excess moisture evaporates.

5. The Eggs: Once the sauce is thick, use a spoon to create 4 small wells. Carefully crack an egg into each well.

6. Poaching: Cover the skillet with a lid. Simmer over low heat for about 3–5 minutes. Watch the time closely—remove from the heat the exact moment the whites are set, but the yolks remain runny and creamy.

7. Serving: Top the finished shakshuka with crumbled feta cheese (the saltiness perfectly balances the sweetness of the tomatoes) and a generous handful of chopped cilantro or parsley. Serve hot, preferably straight from the skillet, with crusty bread for dipping into the yolks.

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