Shakshuka with Crusty Bread and Fresh Herbs

Slice the crusty bread into 0.75-inch thick slices. Set aside on a cutting board.

Dice the yellow onion into 0.25-inch pieces, yielding approximately 1 cup. Mince the 3 garlic cloves finely. Core and seed the red bell pepper, then cut into 0.5-inch dice, yielding approximately 1.5 cups.

Wash and finely chop the fresh cilantro and parsley separately, keeping them in distinct piles. Set aside.

Heat 3 TBSP extra virgin olive oil in a large 12-inch skillet or sauté pan over medium heat for 1 minute until shimmering.

Add the diced onion to the hot oil and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften. The onion should not brown.

Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant. Avoid browning the garlic.

Add the diced red bell pepper and cook for 3-4 minutes, stirring occasionally, until the pepper begins to soften and release its juices.

Add 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.75 tsp sea salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes to the vegetables. Stir constantly for 30 seconds to bloom the spices and release their aromatics.

Pour the 28 oz crushed tomatoes into the pan, including all liquid. Stir well to combine with the spiced vegetables. Bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer the tomato sauce uncovered for 5 minutes, stirring occasionally, to allow flavors to meld. The sauce should bubble gently at the edges.

While the sauce simmers, prepare the bread for toasting. Brush both sides of each bread slice lightly with the 2 TBSP melted unsalted butter.

Heat a separate griddle or large skillet over medium-high heat. Once hot, place the buttered bread slices on the griddle in batches and toast for 2-3 minutes per side until golden brown and crispy. Transfer toasted bread to a serving platter.

Once the tomato sauce has simmered for 5 minutes, create 8 small wells in the sauce by gently pushing the tomato mixture aside with the back of a spoon.

Carefully crack each of the 8 eggs into a small bowl first to check for shell fragments, then slide one egg into each well in the sauce. Space the eggs evenly around the pan.

Cover the skillet with a lid or aluminum foil and cook over medium-low heat for 6-8 minutes. The egg whites should turn opaque and set while the yolks remain slightly runny (for runny yolks, cook 6 minutes; for firmer yolks, cook 8 minutes).

Remove the skillet from heat. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Sprinkle the chopped fresh cilantro and parsley evenly over the shakshuka, distributing the herbs across all portions.

Carefully transfer the entire skillet to the table or divide the shakshuka among 4 shallow bowls, ensuring each portion receives 2 eggs and generous sauce.

Serve immediately with the crusty toasted bread on the side for dipping into the sauce and scooping up eggs.