Shakshuka

Heat olive oil in a large skillet or cast-iron pan over medium heat. Choose a pan that can comfortably fit 4-6 eggs.

Add diced onion and red bell pepper to the pan. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, about 6-8 minutes.

Add minced garlic, cumin, paprika, and cayenne pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in tomato paste and cook for another minute until it darkens slightly and becomes aromatic.

Pour in crushed tomatoes with their juices. Add salt, pepper, sugar (if using), and harissa paste (if using). Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10-15 minutes, stirring occasionally, until sauce thickens to a chunky consistency.

Taste and adjust seasoning with salt, pepper, or spices as needed. The sauce should be well-seasoned and slightly thick.

Using the back of a spoon, make 4-6 small wells in the sauce, spacing them evenly apart.

Crack each egg into a small bowl first, then gently pour into each well. This prevents broken yolks.

Season each egg lightly with a pinch of salt and pepper.

Cover the skillet and cook for 5-8 minutes, depending on desired doneness: 5 minutes for runny yolks, 8 minutes for firmer yolks.

Remove from heat and immediately sprinkle with crumbled feta cheese and fresh cilantro or parsley.

Serve immediately while hot, with warm pita bread, crusty bread, or flatbread for dipping and scooping.

Note: The eggs will continue cooking slightly from residual heat, so remove from heat when whites are just set but yolks still have desired consistency.