Shakshuka with Herbed Yogurt & Whole Grain Pita

Preheat oven to 375°F (190°C).

Heat 3 tablespoons of olive oil in a large, deep, oven-safe skillet over medium heat.

Dice 3 large onions and add to the skillet. Cook for 5 minutes until they begin to soften.

Dice 2 medium red bell peppers and mince 6 cloves of garlic. Add to the onions and cook for another 3-4 minutes.

Add 2 pounds of ground beef and 1 pound of ground lamb to the skillet. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes.

Add 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon coriander, 1/2 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Stir to combine and cook for 1 minute until fragrant.

Add 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste to the skillet. Stir well and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, allowing the sauce to thicken slightly.

Using the back of a spoon, make 10 wells in the sauce. Crack an egg into each well.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).

While the shakshuka is baking, prepare the herbed yogurt: In a medium bowl, combine 2 cups of Greek yogurt with 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, 2 tablespoons lemon juice, and 1/2 teaspoon garlic powder. Mix well and refrigerate until ready to serve.

Warm the 10 whole grain pita breads in the oven for the last 2-3 minutes of cooking time.

Remove the shakshuka from the oven and sprinkle with 6 ounces of crumbled feta cheese.

Serve the shakshuka hot with a generous dollop of herbed yogurt and warm whole grain pita bread on the side.