Shakshuka

Heat the Oil

Heat the olive oil in a large, deep skillet or wide sauté pan over medium heat until it shimmers.

Cook the Aromatics

Add the diced onion to the pan and cook, stirring occasionally, for 5 minutes until softened.

Add the diced red bell peppers and jalapeño and cook for another 5 minutes until the peppers have softened.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Toast the Spices

Add the cumin, smoked paprika, coriander, cayenne, and turmeric directly to the pan.

Stir constantly for 1 minute to toast the spices in the oil until very fragrant.

Add Tomato Paste

Add the tomato paste and stir it into the vegetables, cooking for 1 minute until it darkens slightly.

Build the Sauce

Pour in the crushed tomatoes and stir everything together until fully combined.

Add the sugar, salt, and black pepper and stir to combine.

Reduce the heat to medium-low and simmer the sauce uncovered for 10 minutes, stirring occasionally, until it thickens slightly.

Taste and Adjust

Taste the sauce and adjust salt, pepper, or cayenne as needed.

Add the Eggs

Use the back of a spoon to make 6 shallow wells evenly spaced in the sauce.

Crack one egg into a small bowl to check for shell fragments.

Gently slide the egg from the bowl into one of the wells in the sauce.

Repeat with the remaining 5 eggs, placing one in each well.

Poach the Eggs

Sprinkle a pinch of salt and pepper over the eggs.

Cover the pan with a lid and cook on medium-low heat for 6 to 8 minutes.

Check the eggs at 6 minutes — the whites should be set and the yolks should still be slightly soft and glossy.

Add Toppings

Remove the pan from the heat and scatter the crumbled feta evenly over the top.

Garnish and Serve

Sprinkle the chopped parsley and cilantro over the dish and serve immediately straight from the pan.