This shakshuka recipe combines the traditional spiced tomato base with a Mediterranean-inspired herbed feta topping. The key to success is building layers of flavor in the sauce before adding the eggs, and then cooking the eggs just until the whites are set but the yolks remain runny. Feel free to adjust the spice level to your preference.

1. Step 1

   Prepare the herbed feta by combining the crumbled feta, 2 tablespoons of chopped parsley, mint, dill, lemon zest, and a pinch of salt in a small bowl. Mix gently and set aside to allow the flavors to meld.

2. Step 2

   Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.

3. Step 3

   Add the minced garlic, cumin, paprika, and cayenne pepper to the pan. Stir continuously for about 1 minute until fragrant, being careful not to burn the garlic.

4. Step 4

   Pour in the crushed tomatoes and tomato paste. Stir well to combine with the vegetables and spices. Season with 3/4 teaspoon salt and black pepper. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally, until it thickens slightly.

5. Step 5

   Using the back of a spoon, make 6 evenly spaced indentations in the sauce for the eggs. Crack an egg into each indentation, being careful to keep the yolks intact.

6. Step 6

   Sprinkle the remaining 1/4 teaspoon of salt lightly over the eggs. Cover the pan and reduce heat to medium-low. Cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook for an additional 1-2 minutes.

7. Step 7

   Remove the pan from heat and sprinkle the herbed feta mixture evenly over the dish. Garnish with the remaining fresh parsley.

8. Step 8

   Serve immediately, directly from the pan, with slices of crusty bread for dipping into the sauce and egg yolks.

Shakshuka is incredibly versatile. For a heartier version, you can add crumbled sausage or chorizo when sautéing the vegetables. For a vegan alternative, replace the eggs with cubed firm tofu and the feta with a plant-based alternative. Leftover shakshuka can be refrigerated for up to 2 days and gently reheated on the stovetop.