Cardamom-Spiced Shakshuka with Labneh and Za'atar Flatbread

Begin by preparing the flatbread dough. In a large mixing bowl, combine 1 1/4 cups warm water (110°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.

Add 3 cups bread flour and 1 teaspoon sea salt to the yeast mixture. Mix with a dough hook in a stand mixer on medium speed for 5-7 minutes until a smooth, elastic dough forms.

Transfer the dough to an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, prepare the spice blend for the shakshuka. Toast 2 teaspoons cumin seeds and 1 tablespoon coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder.

Crush 8 cardamom pods and remove the seeds, discarding the husks. Add the cardamom seeds to the spice grinder with the toasted spices and grind to a fine powder.

Finely dice 2 medium red onions and 2 large red bell peppers. Mince 6 cloves of garlic.

Heat 3 tablespoons olive oil in a large, deep cast-iron skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes.

Add the diced bell peppers and cook until softened, about 7 minutes more.

Add the minced garlic, ground spice mixture, 2 teaspoons Aleppo pepper, 1 tablespoon smoked paprika, and 1 cinnamon stick. Cook, stirring constantly, for 1-2 minutes until fragrant.

Add 2 tablespoons tomato paste and 1 tablespoon harissa paste. Cook, stirring frequently, for 2 minutes to caramelize the pastes.

Pour in 28 ounces San Marzano tomatoes, crushing them with your hands as you add them. Add 1/2 cup vegetable stock, 1 teaspoon honey, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Bring to a simmer.

Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Remove the cinnamon stick.

While the sauce simmers, prepare the za'atar topping for the flatbread by mixing 3 tablespoons za'atar, 1 teaspoon sumac, and 1 tablespoon sesame seeds in a small bowl.

Punch down the risen dough and divide into 6 equal portions. On a floured surface, roll each portion into a thin oval, about 8 inches long.

Preheat a pizza stone in a 500°F oven, or heat a cast iron skillet over high heat. Brush each flatbread with olive oil and sprinkle generously with the za'atar mixture and flaky sea salt.

Bake the flatbreads on the hot stone for 4-5 minutes until puffed and golden, or cook in the skillet for 2-3 minutes per side. Keep warm wrapped in a clean kitchen towel.

For the labneh, mix 1 cup labneh with the zest of 1 lemon and a pinch of salt. Set aside.

When the shakshuka sauce is ready, use the back of a spoon to make 12 wells in the sauce. Carefully crack an egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, transfer the uncovered skillet to a 375°F oven for 7-8 minutes.

Crumble 6 ounces of feta cheese over the shakshuka. Finely chop 1/4 cup fresh mint, 1/4 cup fresh cilantro, and 2 tablespoons fresh dill.

Garnish the shakshuka with the chopped herbs and a squeeze of lemon juice. Serve immediately with dollops of the lemon labneh and warm za'atar flatbread on the side.