Shakshuka with feta and herbs

Instructions

1. Step 1Technique

   Warm olive oil in a wide skillet over medium. Cook onion and pepper until soft, 8 minutes. Stir in garlic and spices 30 seconds.

   • 3 tbsp olive oil
   • 1 yellow onion, diced
   • 1 red bell pepper, diced
   • 4 garlic cloves, minced
   • ¼ cup dill and parsley, chopped
   • Warm pita, for serving
2. Step 2Technique

   Add tomatoes and simmer until thick and no longer watery, 12–15 minutes. Season with salt and a pinch of sugar if needed.

   • 1 (28 oz) can crushed tomatoes
   • ¼ cup dill and parsley, chopped
3. Step 3Technique

   Make six wells; crack an egg into each. Cover and cook until whites set and yolks still wobble, 6–8 minutes.

   • ¼ cup dill and parsley, chopped
4. Step 4Technique

   Scatter feta and herbs. Rest 2 minutes. Slide from the pan and serve with pita for scooping.

   • 4 oz feta, crumbled
   • ¼ cup dill and parsley, chopped
   • Warm pita, for serving