Shakshuka with Feta and Herbs

• 3 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 cloves garlic, sliced
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp kosher salt
• 1 tsp honey
• 6 large eggs
• 1/2 cup crumbled feta
• 1/4 cup chopped cilantro or parsley
• Crusty bread, for serving

1. 1Warm the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring now and then, until soft and lightly golden, 8–10 minutes.
2. 2Add the garlic, cumin, smoked paprika and pepper flakes and stir for 1 minute, until fragrant.
3. 3Pour in the tomatoes, salt and honey. Simmer, stirring occasionally, until slightly thickened, about 8 minutes. Taste and adjust the salt.
4. 4Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over medium-low until the whites are set but the yolks are still runny, 6–8 minutes.
5. 5Scatter with feta and herbs and serve straight from the pan with bread for dipping.

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