Baked Shakshuka with Feta and Fresh Herbs

Preheat your oven to 375°F (190°C).

Dice 1 large yellow onion into small pieces. Core and seed 2 medium red bell peppers, then dice them into 1/2-inch pieces. Mince 4 garlic cloves finely.

Heat 2 tbsp olive oil in a large oven-safe skillet (12-inch) over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the diced red bell peppers to the skillet and cook for 4-5 minutes until they begin to soften. Stir in the minced garlic, 2 tsp smoked paprika, and 1.5 tsp ground cumin. Cook for 1 minute until fragrant.

Pour in 28 oz crushed tomatoes and stir to combine. Season with 1 tsp salt and 0.5 tsp black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

Using the back of a spoon, create 8 evenly spaced wells in the tomato mixture. Carefully crack 1 large egg into each well, keeping the yolks intact.

Crumble 0.75 cup feta cheese over the top of the sauce around the eggs. Transfer the skillet to the preheated oven.

Bake for 12-15 minutes until the egg whites are set but the yolks remain slightly runny. For firmer yolks, bake an additional 2-3 minutes.

While the shakshuka bakes, roughly chop 0.5 cup fresh cilantro and 0.25 cup fresh parsley. Toast 8 slices crusty bread until golden brown.

Remove the skillet from the oven carefully using oven mitts. Sprinkle the chopped cilantro and parsley over the top.

Serve immediately, scooping portions with eggs and sauce into bowls. Serve with toasted crusty bread for dipping into the rich tomato sauce and runny yolks.