Name: Shakshuka
Total time: 40 min
Ingredients: 3 tbsp Extra-virgin olive oil, plus more for drizzling; 1 Onion, medium, thinly sliced; 1 Red pepper, large, bell pepper for milder heat, or red horned pepper for hotter; 1 Fresh small hot chili, such as jalapeño, Serrano, or Fresno; 2-3 clove Garlic, thinly sliced; 1 1/2 tbsp Sweet Hungarian or smoked Spanish paprika; 2 tsp Cumin seed, whole or ground; 1 can Whole peeled tomatoes, 28-ounce (800ml) can, crushed by squeezing between your fingers; Kosher salt, to taste; Black pepper, freshly ground, to taste; 1 handful Cilantro or parsley, large handful, minced, or a mix; 6 Eggs; Oil-cured black olives, feta cheese, or artichoke hearts, optional; Crusty bread

Method

5 steps. Tap one to mark it done.

Warm the olive oil in a large skillet using high heat until it starts to shimmer. Toss in the onion, red pepper, and chili, flattening them into a uniform layer. Let them cook undisturbed for around 6 minutes, until the bottom side becomes deeply browned with some charred patches. Give them a stir and let them cook the same way again. Keep cooking until they are completely soft and show scattered charring, which should take about 10 minutes total.
Mix in the garlic and stir constantly for around 30 seconds until it softens and smells aromatic. Toss in the paprika and cumin, stirring for roughly 30 seconds until fragrant. Pour in the tomatoes right away and stir well. Lower the flame so the mixture barely simmers, letting it bubble gently for 10 minutes, then adjust the seasoning with salt and pepper and stir in half of the cilantro or parsley.
Create a pocket near the outer edge of the skillet with a large spoon, then crack an egg straight into it. Ladle a small amount of sauce over the egg white's perimeter to hold it in place and keep it partly covered, while keeping the yolk visible. Do this again for the remaining five eggs, arranging them in a circle around the skillet.
Add a pinch of salt to the eggs, place a lid on top, and turn the flame down to its lowest setting. Let them cook for 5 to 8 minutes, until the egg whites have just set but the yolks remain runny.
Scatter the rest of the cilantro or parsley on top, along with any of the optional toppings. Serve right away accompanied by crusty bread.